FOR MARINADE

1. Combine orange juice, red wine and teriyaki sauce into large bowl or baking dish.
2. Score duck breast skin (be careful not to pierce meat) with tip of a sharp knife and marinate for 30 minutes.
3. Slice dried apricots and let soak in brandy for 30 minutes. Drain brandy.

FOR DUCK BREASTS

1. Mix sugar and water in small saucepan over low heat until sugar is dissolved. Bring mixture to boil and maintain heat until mixture turns dark amber color; about 7 minutes.
2. Stir in chicken broth and both vinegars. Simmer about 18–20 minutes, until mixture is reduced. Remove from heat and mix in brandied apricots and fresh ginger. Let stand.
3. Remove duck breasts from marinade and season liberally with salt. Rub peppercorn and thyme over duckling skin.
4. Place duck breasts skin side down in large skillet over medium heat. Cook about 12 minutes until skin is crispy and golden brown. Turn breasts over and continue cooking another 5–6 minutes for medium rare. Remove from pan and let rest about 5 minutes.
5. Return sauce to low heat and whisk in chilled butter, small pieces at a time. When butter has melted into mixture, season with salt and pepper and add blueberries and blackberries.
6. Slice duck breasts into medium thick slices and fan on plate; 4–5 slices per person. Spoon berry sauce over duck. Serve immediately.