Roast Mallard With Root Vegetables

Ingredients

250 gr carrots
250 gr parsnips
3 by
30 ml olive oil
1 gr salt
1 gr black pepper
1,000 gr farm raised ready to roast mallard ducks
2 apples
240 ml cranberry juice cocktail
120 ml dry wine
50 gr sugar
2 bosc pears
1 onion
1 stick
5,700 ml saucepan
2 water
1 gr salt
1 gr pepper to vegetables
2 apple quarters
800 gr pear poaching liquid

Instructions

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 0.75 C broth into skillet. Add onion and cook over high heat 1 minute. Add 0.75 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>