Roast Mallard with Root Vegetables- Country

Ingredients

• 1 pound carrots small
• peeled
• trimmed
• 1 pound parsnips small
• peeled
• trimmed
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper ground
• 3 pounds duck farm raised
• ready to roast
• 2 small apples quartered
• 1 cup cranberry juice
• 1/2 cup red wine dry
• 1/4 cup sugar
• 8 each cloves whole
• 2 each pears bosc
• peeled
• halved
• cored
• 1 small onions finely chopped
• 1/2 cup butter unsalted
• cut up

Instructions

1. In 4-quart saucepan, heat 2 inches water to boiling.
2. Add carrots and parsnips; cover and return water to boiling.
3. Remove necks, giblets, and discard any fat from duck cavities.
4. Rinse ducks, necks, and giblets; pat dry.
5. Heat oven to 400'F.
6. Insert 2 apple quarters into neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place.
7. Meanwhile, in 2-quart saucepan, heat cranberry juice, wine, Add pears; cover and return to boiling.
8. Simmer pears over low heat 7 to 10 minutes or just until fork tender.
9. Transfer pears to plate.
10. Strain and reserve 3 /4 cup pear poaching liquid.
11. Drain juices from body cavities of ducks into roasting pan.
12. Discard apple quarters.
13. Transfer ducks and root vegetables to platter; cover and keep warm.
14. Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits.
15. Strain broth mixture into large measuring cup; discard fat on top and pour 3/4 cup broth into skillet.
16. Add onion and cook over high heat 1 minute.
17. Add 3/4 cup reserved pear poaching liquid.
18. Boil rapidly until mixture is reduced to about 2 /3 cup or a syrupy consistency.
19. Turn heat to low and add butter, stirring until it blends in.
20. Pour sauce into a pitcher.
21. Serve with pears.