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Roast Duck with Blueberry Sauce

2 cups port wine
3/4 cup granulated sugar, divided use
1/4 cup honey
1 (4 to 4 1/2 pound duck, wing tips removed)
Salt
Freshly ground black pepper

2 tablespoons olive oil
1/3 cup diced shallots
1/2 cup cider vinegar
1/4 cup brandy
1 cup (6 ounces) fresh blueberries
1 1/2 teaspoons chopped fresh tarragon
2 cups duck or chicken stock

1. To prepare: In a pot large enough to hold the duck, combine port, 2 cups water, 1/4 cup of sugar, and honey; bring to boil.
2. Meanwhile, season duck cavity with salt and black pepper; truss duck; set aside.
3. When wine mixture comes to a boil, remove from heat. Add duck; let marinate at room temperature for 20 minutes, turning occasionally.
4. Preheat oven to 350*F (175*C).
5. Remove duck from marinade; place on a rack in a shallow roasting pan. Bake until duck is brown and reaches internal temperature of 185* (85*C), about 1 hour 15 minutes. Let stand at room temperature for 10 minutes.
6. Meanwhile, in a medium skillet, heat olive oil until hot. Add shallots; cook, stirring frequently, until soft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook over low heat, stirring frequently, until sugar is dark brown, 10 to 15 minutes.
7. Stir in vinegar, brandy, blueberries and tarragon. Cook over medium-high heat until blueberries are soft, about 5 minutes. Add stock; bring to a boil; boil until reduced by half, about 20 minutes. Season to taste with salt and pepper.
8. To serve: Carve duck. Spoon blueberry sauce over duck. Garnish with fresh blueberries, if desired.

Serves 2 to 3 with 1 1/2 cups sauce.