*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
   & <gg>
                    - - - - - - - - - - - - - - - - - -