Braised Duck With Spiced Lentils And Lime Onions

In any discussion of tongues, it is important to note that they were not just spiritual gifts. They also were designated as a “sign gift” and part of a cluster of gifts named by Jesus in Mark 16. These sign gifts were given to individuals to authenticate the message of the gospel. The early Christians had no New Testament in the early years following the ascension of Christ. As the gospel went to Jew and Gentile alike, it needed the witness of the signs to undergird its authority, until the written Scriptures established that authority base.

John Napier

CATEGORY	CUISINE	TAG	YIELD
Meats		Import, New, Text	1	Servings

INGREDIENTS

1		5-pound duck
2	t	Salt
1 1/2	t	Freshly ground black pepper
2		Garlic cloves, crushed
2		Cinnamon sticks, halved
4	c	Chicken or duck fat or lard
1/3	c	Olive oil
2		Onions, thinly sliced
1/2	c	Freshly squeezed lime juice
		Spiced Pineapple Lentils
		recipe follows warmed

INSTRUCTIONS

Cut the duck in quarters and remove the drumstick tips. Season with 1
teaspoon each of the salt and pepper, rub all over with the garlic and
place a piece of cinnamon stick on each quarter. Let sit at room
temperature 45 minutes.  Preheat the oven to 350 degrees.  Transfer the
duck to an ovenproof frying pan along with the chicken or  other fat.
Bring to a boil over medium-high heat, cover with foil and  transfer to
the oven. Bake 1 hour and 15 minutes. Set aside to cool.  When cool
enough to handle, lift the duck from the fat and remove and  discard
the skin. Cover with a wet towel until serving time. To  reserve, store
the duck in the cooking fat and refrigerate up to a  week.  To reheat
the duck, remove from the fat if necessary, and place on a  rack in~ a
tightly covered pan. Warm in a 325 degree oven for about  15 minutes.
Meanwhile, to make the lime onions, heat the olive oil in a medium
skillet over high heat. Saute the onions, stirring frequently, until
just wilted (but not browned). Toss with the lime juice and the
remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The
onions can be made a day in advance and~ refrigerated. Reheat before
serving.  To serve, spread a bed of lentils on each serving plate. Top
with a  piece of duck and smother with the warm onions. Serve
immediately.  Yield: 4 servings Recipe By     :TOO HOT TAMALES SHOW
#6165  Posted to MC-Recipe Digest V1 #304  Date: Fri, 15 Nov 1996
23:13:50 -0500  From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 906 Calories From Fat: 699 Total Fat: 79g Cholesterol: 81.6mg Sodium: 4716.8mg Potassium: 571.7mg Carbohydrates: 38.1g Fiber: 6.3g Sugar: 12.5g Protein: 18.7g