Name: Duck and Green Peas (English)
Ingredients: 5 lb Duck; Salt and black pepper; 20 Baby onions, peeled; 2 oz Streaky bacon rashers, diced; 1 lb Peas, fresh or frozen; 4 tb Chicken stock; Sprigs of fresh herbs:; Parsley, mint, thyme

Eternity is a sea without bottom and banks. After millions of years, there is not one minute in eternity wasted; and the damned must be ever burning, but never consuming, always dying, but never dead. The fire of hell is such, as multitudes of tears will not quench it, length of time will not finish it; the vial of God’s wrath will always be dropping upon a sinner. As long as God is eternal, He lives to be avenged upon the wicked. Oh eternity! Eternity! Who can fathom it? Mariners have their plummets to measure the depths of the sea; but what line or plummet shall we use to fathom the depth of eternity? The breath of the Lord kindles the infernal lake (Isa 30:33), and where shall we have engines or buckets to quench that fire? O eternity! If all the body of the earth and sea were turned to sand, and all the air up to the starry heaven were nothing but sand, and a little bird should come every thousand years, and fetch away in her bill but the tenth part of a grain of all that heap of sand, what numberless years would be spent before that vast heap of sand would be fetched away! Yet, if at the end of all that time, the sinner might come out of hell, there would be some hope; but that word “Forever” breaks the heart. “The smoke of their torment ascendeth up forever and ever.” What a terror is this to the wicked, enough to put them into a cold sweat, to think, as long as God is eternal, He lives forever to be avenged upon them!

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Poultry, English	4	Servings

INGREDIENTS

5	lb	Duck
		Salt and black pepper
20		Baby onions, peeled
2	oz	Streaky bacon rashers, diced
1	lb	Peas, fresh or frozen
4	tb	Chicken stock
		Sprigs of fresh herbs:
		Parsley, mint, thyme

INSTRUCTIONS

Allow about 30 minutes for each pound in weight of the duck.
Set oven to 350/F or Mark 4. Prick the duck skin with a fork and rub with
salt and pepper place on a wire rack in a roasting tin and cook. About 30
minutes before the end of the cooking time, drain off the fat in the
roasting tin and keep the duck warm whilst preparirlg the vegetables. Place
2 to 3 tablespoons of the fat in a saucepan, cook the onions Untill
Ilglltly browned, then add the bacon and cook for a fhurther 2 minutes.
Cook the peas, if fresh, in boiling water for 2 to 3 minutes and drain
well. (Do not cook the peas if frozen.) Add the peas to the mixture, wlth
the stock and the herbs and season to taste. Pour into the roastin tin,
stirring lighlly, replace the duck, still on the wire rack and continue
cooking. Serve the duck surrounded by the vegetables mixture and
accnmpanied by creamed potatoes.
Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<[email protected]> on Tue, 1 Oct 1996.

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