First, the seventh-day commemoration in Gen. 2:3 and Israel’s Sabbath ordinance is transferred to the first day of the week because of Christ’s resurrection. Second, Israel’s way of observing the Sabbath, with all its detailed requirements, falls away, and there is a return to the creational mandate. The observance of this mandate is a day of commemoration of God’s creative rest, a celebration that Christ has entered that rest, that believers have begun to enter such rest, and a pointing forward to believers completely entering that rest. Third, Christ’s coming fulfills Israel’s unique Sabbath commandment, since He is Israel’s Messiah, accomplishing Israel’s end-time exodus and representing true Israel and the end-time temple.

G.K. Beale

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits	Chinese	Poultry, Duck, Fruits, Mw, Main dish	4	Servings

INGREDIENTS

2		Granny Smith or tart cooking, apples, coredand sl
2	tb	Melted margarine
1	tb	Packed dark brown sugar
1		Shallot; finely chopped
1	ts	Minced fresh ginger root
2		Boneless duck breasts; about
10	oz	Each
1/2	c	White wine
1/2	c	Plum sauce (found in Chinese, food section)
	4	servings.

INSTRUCTIONS

In a 4 cup measure, combine apples, margarine and brown sugar. Cover with
vented plastic wrap. Microwave on high for 4 minutes; remove apples with a
slotted spoon to a plate. Add shallot and ginger to drippings; cover again
and set aside. Leave skin on duck breasts and place them,skin side up, in a
glass pie plate. Cover with heavy plastic wrap, so that the fat won't
splatter as it heats during cooking. Microwave on 70% (medium high) for 7
to 8 minutes; set aside. To cook reserved shallot mixture, microwave on
high for 3 minutes. Add wine; do not cover. Microwave on high 3 to 4
minutes or until liquid reduces by half. Add plum sauce; set aside. Discard
duck skin and slice duck breast into 1/4" thick slices lengthwise. Arrange
on serving platter surrounded by apple slices. Pour sauce over duck. Makes
NOTE: Substitute 1 pound boneless chicken breasts, if duck is not
available.
From The Cookie Lady's Files
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on
Sep 28, 1997

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