Roast Mallard With Root Vegetables

Ingredients

1 lb carrots
1 lb parsnips
3 by
2 tb olive oil
1/4 ts salt
1/4 ts black pepper
3 lb farm raised ready to roast mallard ducks
2 apples
1 c cranberry juice cocktail
1/2 c dry wine
1/4 c sugar
2 bosc pears
1 onion
1 stick
6 quart saucepan
2 water
1/8 t salt
1/8 teaspoon pepper to vegetables
2 apple quarters
4 c 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 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>