INGREDIENTS

INSTRUCTIONS

cocktail 1/2 cup           Dry red wine 1/4 cup Sugar 8 Whole cloves  2
Bosc  pears, peeled, halved -- and cored 1 small Onion -- finely
chopped  1/2 cup (1 stick) unsalted butter -- cut up  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.
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. 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. 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. 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>  Recipe By     :  From:
Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 452
Calories From Fat: 192
Total Fat: 21.5g
Cholesterol: 41.5mg
Sodium: 735.4mg
Potassium: 1059.1mg
Carbohydrates: 48.4g
Fiber: 9.8g
Sugar: 10.8g
Protein: 18.6g