Roast Mallard With Root Vegetables- Country

* Exported from MasterCook *

ROAST MALLARD WITH ROOT VEGETABLES - COUNTRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Small carrots, peeled
-and trimmed
1 lb Small parsnips, peeled and
-trimmed, or medium-size
-parsnips, cut into 3
-by 1/2-inch sticks
2 tb Olive oil
1/4 ts Salt
1/4 ts Ground black pepper
2 3-lb farm raised
-ready-to-roast mallard
-ducks
2 sm Apples, quartered
1 c Cranberry juice cocktail
1/2 c Dry red wine
1/4 c Sugar
8 Whole cloves
2 Bosc pears, peeled, halved,
-and cored
1 sm Onion, finely chopped
1/2 c (1 stick) unsalted butter,
-cut up

1. In 4-quart saucepan, heat 2 inches water to
boiling. Add carrots and parsnips; cover and return
water to boiling. Simmer root vegetables over low heat
15 minutes to partially cook. Remove root vegetables
with slotted spoon to a small baking pan (Set aside
pan of cooking water.) Add oil, 1/8 t salt, and 1/8
teaspoon pepper to vegetables; toss and set aside.

2. Remove necks, giblets, and discard any fat from
duck cavities. Rinse ducks, necks, and giblets; pat
dry. To reserved pan of cooking water, add necks and
giblets of ducks and remaining salt and pepper. Heat
to boiling; simmer covered, over low heat 45 minutes.

3. Heat oven to 400'F. Insert 2 apple quarters into
neck and body cavities of each duck; twist wings back
and under ducks to hold neck skin in place. Tie legs
of each duck together. With fork, pierce breast skin.
Arrange ducks, breast sides down, on wire rack in
large roasting pan. Roast ducks 15 minutes with pan of
root vegetables. Turn ducks and continue to roast 15
to 25 minutes longer or until breast meat is set but
still red and moist when cut in the center of the
thickest part.

4. Meanwhile, in 2-quart saucepan, heat cranberry
juice, wine, sugar, and cloves to boiling. Add pears;
cover and return to boiling. Simmer pears over low
heat 7 to 10 minutes or just until fork tender.
Transfer pears to plate. Strain and reserve 3 /4 C
pear poaching liquid.

5. Drain juices from body cavities of ducks into
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>



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