Roast Mallard with Root Vegetables - Country
| Yield: | 4 Servings |
| Categories: | Poultry, Main Dishes, Holidays |
| 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 |
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