Braised Duck With Pineapple

You have heard of the “Golden Rule.” Rules like this have been floating around long before the time of Christ. There were some that advocated, “Balanced Reciprocity.” That is, do good to others so they might do good to you. Good for good. Treat others well because it will come back to benefit you. Karma. Give to get back. Then there was “Negative Reciprocity.” That is, do not treat others in a way you would not what them to treat you. We may tell our kids, “Would you like it if someone took your lunch money?” Or, “How would you feel if a person said those things about you?” Or, “Wouldn’t you be sad if you were the bus driver and kids acted that way.” Our Lord’s teaching in verse 31 goes beyond both of these. It’s a new imperative that was unheard of at the time, even in the teachings of Judaism. This command would have been bizarre to Luke’s Gentile readers. Unlike the other two rules I mentioned, the “Golden Rule” is positive. This one expects no reward in return from other humans it serves. People are not business deals! Treat others in a way you want them to treat you. So it’s not, “Just don’t pick on that kid, but rather sit with him when he’s alone at the lunch table because that is what you would want if you were in his shoes.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

1		Duck, 4 to 5 pounds
4	T	Soy sauce
2	T	Sherry
1/2	t	Sugar
1/2	t	Salt
1		Scallion stalk
1		Clove garlic
1		Or
2		Fresh ginger root
4		up to
6	T	Oil
1/2	c	Pineapple juice
2 1/2	c	Water
4		Canned pineapple
1	T	Cornstarch
3	T	Water

INSTRUCTIONS

Wipe duck inside and out with a damp cloth. Combine soy sauce, sherry,
sugar and salt; rub mixture over duck inside and out. Cut scallion
stalk in 1/2-inch sections. Crush garlic. Mince ginger root. Heat oil
in a large heavy pan. Stir-fry scallion, garlic and ginger to soften
slightly. Add duck and brown quickly on all sides. Drain canned
pineapple. Reserve juice and combine with water, then pour over duck.
Top bird with pineapple slices. Bring to a boil, then simmer,  covered,
until done (about 1-1/2 hours). Transfer duck to a serving  platter,
leaving liquids in pan. Cut each pineapple slice in four and  arrange
all decoratively on duck. Reheat duck liquids. Meanwhile  blend
cornstarch and remaining cold water to a paste, then stir in to
thicken duck liquids. Pour over duck and serve.  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 269 Calories From Fat: 163 Total Fat: 18.4g Cholesterol: 13.6mg Sodium: 2178.1mg Potassium: 277.4mg Carbohydrates: 16g Fiber: <1g Sugar: 3.7g Protein: 9g