The road to the Kingdom is not so pleasant, and comfortable, and easy, and flowery, as many dream. It is not a bright sunny avenue of palms. It is not paved with triumph, though it is to end in victory. The termination is glory, honor, and immortality; but on the way, there is the thorn in the flesh, the sackcloth, and the cross. Recompense later; but labor here! Rest later; but weariness here! Joy and security later; but here endurance and watchfulness – the race, the battle, the burden, the stumbling block, and oftentimes the heavy heart.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats		Mike03	4	servings

INGREDIENTS

4		Whole Duck breasts -; (abt 6 to 8 oz ea)
		Salt; to taste
		Freshly-ground black pepper; to taste
3	tb	Chopped shallots
1	tb	Grated ginger
2	tb	Honey
1/4	c	Mirin; (sweet sake)
1	c	Hot chicken broth
1	tb	Light soy sauce
1	c	Finely-shredded white cabbage
1/2	c	Chopped scallions

INSTRUCTIONS

With the point of a knife, score the skin side of the duck breasts in a
crosshatch pattern, being careful not to pierce the flesh of the meat.
Season the duck breasts with salt and pepper. Heat a saute pan over medium
heat for 2 minutes before adding the breasts, skin side down. Cook over
medium to low heat for approximately 6 minutes to 8 minutes to render the
fat. Before turning the breasts over, carefully remove the excess fat from
the saute pan. Turn the breasts over and saute the flesh side for 3 to 4
minutes before removing the duck breasts from the pan. Add the shallots to
the pan in which the duck breasts were cooked and return to the heat. Saute
the shallots briefly before adding the ginger, add the honey and mirin,
stir to combine and add the hot broth. Reduce to a simmer and cook until
half the liquid has evaporated. Add the soy and cabbage and cook for 2
minutes before adding the scallions, stir, and remove from the heat. The
breasts have rested for several minutes and should now be medium-rare. They
can be sliced lengthwise or crosswise and several slices placed on each
plate. Quickly reheat the sauce, if necessary, and drizzle some around the
duck breasts. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A38 broadcast 04-20-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-20-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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