Name: Duck a L'orange
Ingredients: 6 lb Duck, cut; 1/2 c Red wine; 1 tb Orange peelings; 1 Clove garlic, minced; 3 tb Salad oil; 1 tb Potato starch; 1 1/4 c Orange juice; 1 tb Honey; 1/4 ts Ginger; 1/8 ts Pepper; 1 c Orange sections

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish, Oriental	6	Servings

INGREDIENTS

6	lb	Duck, cut
1/2	c	Red wine
1	tb	Orange peelings
1		Clove garlic, minced
3	tb	Salad oil
1	tb	Potato starch
1 1/4	c	Orange juice
1	tb	Honey
1/4	ts	Ginger
1/8	ts	Pepper
1	c	Orange sections

INSTRUCTIONS

Puncture duckling generously with fork; place on rack in roasting pan. Pour
most of the sweet red wine over duckling pieces. Roast in slow oven (325
deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan,
saute' orange peel and garlic in oil.Mix in potato starch till
smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min).
Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce
with roast duckling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”