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