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

The following go without saying, but I will say them anyway in regards to the way we are commanded to love our wives. This is a call to be filled with the Spirit (verse 18). This is a call to give everything and withhold nothing. This is a call to make your wife’s submissive role something she delights in. This is a call to sacrifice regardless of your wife’s attitude. And as I said last week to the wives, this is a call to ultimately obey God with a command He has placed upon you, men. This is a call to fulfill the topic sentence of chapter 5. Verses 1 and 2, “Therefore be imitators of God, as beloved children; and walk in love, just as Christ also loved you and gave Himself up for us, an offering and a sacrifice to God as a fragrant aroma.” This is a call to confess your sin in this area daily.

Randy Smith

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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