The size of the crowd rather than the depth of the heart determined success. If the crowd was large then surely God was blessing the ministry. Churches were built by demographic studies, professional strategists, marketing research, meeting “felt needs” and sermons consistent with these techniques. We were told that preaching was out, relevance was in. Doctrine didn’t matter nearly as much as innovation. If it wasn’t “cutting edge” and consumer friendly it was doomed. The mention of sin, salvation and sanctification were taboo and replaced by Starbucks, strategy and sensitivity.

Bob Burney

CATEGORY	CUISINE	TAG	YIELD
Meats		Grigson	4	servings

INGREDIENTS

4		Duck breasts
300	ml	Good red wine eg Cabernet Sauvignon
300	ml	Duck or chicken stock
1 1/2	tb	Redcurrant jelly
225	g	Cherries; stalks removed,
		; stoned if desired
1		Generous tbsp shredded mint leaves
		Salt and pepper
4		Sprigs mint; to garnish

INSTRUCTIONS

1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with
salt and pepper, and the cut sides with pepper only. Prick the skins all
over with a fork.
2 Heat a frying pan just big enough to take the breasts in a single layer
over a gentle heat and lay skin-side down. As the fat begins to run, raise
the heat so they fry briskly in the fat.
3 When browned underneath, put the breasts skin-side up on a rack in a
roasting tin and into the oven for nine minutes to keep pink.
4 Cook for 10-12 minutes if you prefer them well done (no longer or the
flesh will toughen). Remove and rest for 5-10 minutes before serving.
5 Pour the fat from the frying pan and add the wine. Boil, stirring and
scraping in the juices and brown bits from frying the duck breasts.
6 Let the wine boil until reduced to a thin glaze over the base of the pan.
Add the stock and boil hard again until reduced by half. Add the redcurrant
jelly and stir in until dissolved.
7 Add the cherries, salt and pepper and simmer for a few minutes for a
syrupy sauce. Stir in the shredded mint.
8 Slice each duck breast and fan out on a plate. Spoon over the sauce,
garnish with a sprig of mint and serve.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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