1 whole duckling (4–4¼ lb.) 1 tsp. kosher salt Freshly ground black pepper 1 lb. Concord grape clusters 12-15 medium whole shallots, peeled (10 oz.) 2 bay leaves 1 bunch fresh thyme (12–15 sprigs) a few sprigs of fresh oregano 1/4 cup raspberry preserves (reserve for last baking period.
Preheat the oven to 400°.
Rub the duck inside and out. with salt and season with pepper.
Separate the grapes into a few large clusters. I use a terra-cotta roaster, but you can also use a heavy dutch oven with a lid or if nothing else a cast iron skillet (use a couple layers of tin foil to tightly cover while roasting).
Scatter the shallots, bay leaves, half of the thyme and the sprigs of fresh oregano in the bottom of the cooker. Place the duck in the pot on top of the shallots, then nestle the grape clusters and the remaining thyme around the duck (the duck and vegetables should fit relatively snugly in the pan). Pour 1 1/4 cups of cool water into the bottom of the pot and cover with a lid. Transfer the pot to the oven and roast for 1 hour and 30 minutes. Uncover the pot and spread the jam on the exposed duck. Continue cooking until the skin is crispy and evenly browned, 40–50 minutes more. Remove the pot from the oven and carefully transfer the duck to a cutting board. Let cool slightly, then cut into pieces and arrange on a serving platter. Garnish with the shallots and grapes, and drizzle with the pan juices (strained if desired). Serve immediately
