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