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1 lb Small carrots, peeled
-and trimmed 1 lb Small parsnips, peeled and
-trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch
sticks 2 tb Olive oil
1/4 ts Salt
1/4 ts Ground black pepper
2 3-lb farm raised
-ready-to-roast mallard -ducks 2 sm Apples, quartered
1 c Cranberry juice cocktail
1/2 c Dry red wine
1/4 c Sugar
8 Whole cloves
2 Bosc pears, peeled, halved,
-and cored 1 sm Onion, finely chopped
1/2 c (1 stick) unsalted butter,
-cut up
1.
In 4-quart saucepan, heat 2 inches water to
boiling.
Add carrots and parsnips; cover and return water to
boiling.
Simmer root vegetables over low heat 15 minutes to
partially cook.
Remove root vegetables
with slotted spoon to a small baking pan (Set aside pan of
cooking water.) Add oil, 1/8 t salt, and 1/8 teaspoon pepper to
vegetables; toss and set aside.
2.
Remove necks, giblets, and
discard any fat from
duck cavities.
Rinse ducks, necks, and giblets; pat dry.
To
reserved pan of cooking water, add necks and giblets of ducks and
remaining salt and pepper.
Heat to boiling; simmer covered, over
low heat 45 minutes.
3.
Heat oven to 400′F.
Insert 2 apple quarters
into
neck and body cavities of each duck; twist wings back and under
ducks to hold neck skin in place.
Tie legs of each duck together.
With fork, pierce breast skin.
Arrange ducks, breast sides down, on
wire rack in large roasting pan.
Roast ducks 15 minutes with pan of
root vegetables.
Turn ducks and continue to roast 15 to 25 minutes
longer or until breast meat is set but still red and moist when cut
in the center of the thickest part.
4.
Meanwhile, in 2-quart
saucepan, heat cranberry
juice, wine, sugar, and cloves to boiling.
Add pears; cover and
return to boiling.
Simmer pears over low heat 7 to 10 minutes or
just until fork tender.
Transfer pears to plate.
Strain and reserve
3 /4 C pear poaching liquid.
5.
Drain juices from body cavities of
ducks into
roasting pan.
Discard apple quarters.
Transfer ducks and root
vegetables to platter; cover and keep warm.
Pour giblet broth into
roasting pan; heat to boiling, stirring to loosen browned-on bits.
Strain broth mixture into large measuring cup; discard fat on top
and pour 3/4 C broth into skillet.
Add onion and cook over high
heat 1 minute.
Add 3/4 C reserved pear poaching liquid.
Boil
rapidly until mixture is reduced to about 2 /3 C or a syrupy
consistency.
Turn heat to low and add butter, stirring until it
blends in.
Pour sauce into a pitcher.
Serve with pears.
Country
Living Holidays/92 Scanned & fixed by Di Pahl &
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