1/2 med. ripe pear, peeled, cored and coarsely chopped
1 cup raw cranberries
1/2 cup Tawny Port
1 cup fresh orange juice
Grated peel of and orange
1/4 cup liquid honey
1/2 tsp. ground allspice
Pinch salt
Pinch freshly ground pepper
2 4 1/2 lb. ducks, (2 necks and giblets removed)
3 cups chicken stock
Parsley sprigs

Makes 6 Servings

Recipe from Appeal Magazine

Marinade:
Combine pears, cranberries, port, orange juice, orange peel, honey, allspice, salt and pepper in a blender or food processor fitted with a steel blade; process until smooth.  Wash ducks, remove excess fat; pat dry.  Place them in a large bowl and cover with marinade; marinate in the refrigerator 4 to 8 hours, turning each hour to completely coat all sides. 

About 30 min. before roasting, remove ducks from fridge.  Preheat over to 425 degrees.  Remove ducks from marinade.  Set aside 1 cup of the marinade and use the rest for basting during roasting.

With a sharp tined fork, prick the ducks' skin 1/4" deep all over, especially in the fatty areas around the thighs and wings, taking care not to pierce the meat.  Sprinkle cavities with salt and pepper.  Place ducks on a rack in large roasting pan. 

Roast ducks for about 20 min. reduce heat to 350 degrees roast 30 min. longer; turn ducks and continue roasting, basing occasionally with the marinade, for 45 to 60 min. or until juices run clear when thigh meat is pierced.

Remove ducks form pan and keep warm.  Drain pan drippings; add chicken stock; stir and scrape to remove browned bits on pan.  Pour resulting liquid into a small saucepan; add the reserved 1 cup marinade; place over high heat; boil until reduced by about half to about 2 cups.  Serve ducks, cut up, on heated platter with parsley and sauce along side.