Name: Burgundy-Basted Duckling
Ingredients: 4 1/2 lb Ready-to-cook duckling; 1/4 c Burgundy wine; 1/4 c Lemon juice; 1 tb Melted butter; 1 tb Worcestershire sauce; 1 Clove garlic; minced; 1 ts Salt; 1 ts Dried marjoram; crushed; 1/4 ts Pepper; 2 dr Bottled hot pepper sauce

The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' -instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		Crockpot, Fowl	4	Servings

INGREDIENTS

4 1/2	lb	Ready-to-cook duckling
1/4	c	Burgundy wine
1/4	c	Lemon juice
1	tb	Melted butter
1	tb	Worcestershire sauce
1		Clove garlic; minced
1	ts	Salt
1	ts	Dried marjoram; crushed
1/4	ts	Pepper
2	dr	Bottled hot pepper sauce

INSTRUCTIONS

With a fork, prick skin of duckling all over at approximately 2-inch
intervals. Place metal rack or trivet in bottom of slow-cooking pot. Set
duckling, breast side up, in pot. Combine Burgundy, lemon juice, butter,
Worcestireshire sauce, garlic, salt, marjoram, pepper, and pepper sauce.
Brush about half the sauce over duckling. Cover and cook on low for 7 to 9
hours. If possible, remove excess fat, brush duckling with more sauce, and
turn duckling once during cooking. Remove excess fat again at end of
cooking time on low. Then turn control to high, brush with remaining sauce
and cook a final 30 minutes. If a browner bird is desired, it may be placed
on a broiler pan or heat-proof platter and browned in 400 F oven for about
15 or 20 minutes.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”