|Ready to cook ducklings||4 Pound|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Cranberry juice cocktail||3⁄4 Cup (12 tbs)|
|Cranberry juice cocktail||1 Tablespoon|
Place ducklings, breast side up, on rack in shallow pan.
Roast, uncovered, at 375° for 1 1/2 hours.
Raise oven temperature to 425° and roast for 15 minutes more or till tender.
Meanwhile, place neck and giblets in saucepan.
Add beef broth and simmer, covered, for 1 hour.
Strain broth; serve giblets with duck.
To strained broth, add the 3/4 cup cranberry-juice cocktail; cook till reduced to 1 cup.
In small pan, melt butter; blend in sugar; cook and stir till brown.
Add vinegar and the cranberry-broth mixture.
Remove ducklings from pan to warm serving platter.
Skim fat from juices; add juices to cranberry-broth mixture.
Blend cornstarch with the 1 tablespoon cranberry-juice cock tail ; stir into sauce.
Cook and stir till sauce boils; simmer 1 to 2 minutes.
Pass with duckling.