Name: Breast of Duck with Glazed Apples and Ginger
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.

There is one thing which seldom gets weaker through old age – that is, old Adam; he is as strong in his old age as he is in his young age, just as able to lead us astray when our head is covered with grey hairs, as he was in our youth. We have heard it said that growing in grace will make our corruptions less mighty; but I have seen many of God’s aged saints, and asked them the question, and they have said, “No,” their lusts have been essentially as strong, when they have been many years in their Master’s service, as they were at first, although more subdued by the new principle within. So far from becoming weaker, it is my firm belief that sin increases in power.

C.H. Spurgeon

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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