1.   Arrange remaining berries, hull-side down, on top of cooled cake.

2.   Arrange the remaining whole berries in the cooked crust.

3.   Add the remaining berries, and top with the rest of the sugar mixture.

4.   Decorate top with remaining berries.

5.   Put remaining berries and Grand Marnier in a blender and puree.

6.   Pour the sauce over the duck breasts and garnish with the remaining berries.

7.   Scatter in remaining berries.

8.   Spoon the remaining berries into a bowl and sprinkle them with granulated sugar.

9.   Stir in the butter and all remaining berries.