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In 4-quart saucepan, heat 2 inches water to boiling. Add carrots and parsnips; cover and return water to boiling. Remove necks, giblets, and discard any fat from duck cavities. Rinse ducks, necks, and giblets; pat dry. 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. Meanwhile, in 2-quart saucepan, heat cranberry juice, wine, 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 cup 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 cup broth into skillet. Add onion and cook over high heat 1 minute. Add 3/4 cup reserved pear poaching liquid. Boil rapidly until mixture is reduced to about 2 /3 cup or a syrupy consistency. Turn heat to low and add butter, stirring until it blends in. Pour sauce into a pitcher. Serve with pears.
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German V-blade slicer — safer than flat mandoline, multiple inserts
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