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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Another reason for the de-churching of many Christians is the historic individualism of evangelical Christianity and the grass-roots American impulse against authority. The natural inclination is to think that one needs only an individual relationship with Christ and needs no other authority. Such thinking produces Christian Lone Rangers who demonstrate their authenticity by riding not to church, but out to the badlands, reference Bible in hand, to do battle single-handedly with the outlaw world.

Kent Hughes

What’s holding you back from serving the Lord? Potentially your answer is that you feel insufficient and inadequate. That is a humble response which is good, but to leave it there and keep yourself on the shelf is disobedience. I would make the argument that your inadequacy is not an obstacle, but the essential requirement needed so that you might trust the Lord to work His power through you. As one author said, your weakness and God’s strength perform an unbeatable combination. So you feel inadequate? So did Gideon in his military weakness and Isaiah in his sin and Jeremiah in his youth and Ezekiel in his fear. Join the crowd of God’s most outstanding leaders whose weaknesses were made strong when they humbly depended on God to work through them (2 Cor. 3:4-5).

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Duck Breast In Port Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
		La times, Latimes1	2	Servings

INGREDIENTS

1		Whole Peking duck -, 5 lbs
2		Shallots, minced
2		Thyme sprigs
		Salt and pepper
		Nonstick cooking spray
1		Carrot, minced
8	c	Water
1/2		Bay leaf
2	T	Port wine

INSTRUCTIONS

Remove heart, gizzard and neck from duck cavity, and set aside. Cut
along breast bone and against rib cage to remove breasts from duck.
Remove skin from duck breasts. Remove legs from duck and reserve for
another use. Break remaining bones into large pieces and set aside.
Put duck breasts in shallow glass baking dish and rub with 1 minced
shallot, leaves from 1 sprig thyme and salt and pepper to taste.  Cover
with plastic wrap and let meat marinate 2 to several hours in
refrigerator. Spray bottom of 2-quart saucepan with nonstick cooking
spray. Add heart, gizzard and neck to pan to brown all sides over
medium-high heat. Add broken-up bones and brown along with carrot and
remaining minced shallot. Stir in 1 cup water and scrape up any
browned bits to deglaze bottom of pan, then add remaining water. Add
remaining thyme sprig and bay leaf. Bring to boil. Reduce heat and
simmer stock about 2 hours. Strain stock and place in small pan. Add
Port and reduce to 1/3 cup by cooking over medium-high heat about 10
minutes. While wine reduces, spray small skillet with nonstick  cooking
spray and heat over medium-high heat. Add duck breast to hot  skillet
and brown on all sides until meat is cooked through but still  pink in
center, 4 to 5 minutes per side. Slice duck breast at an  angle and
arrange on plate with drizzle of Port sauce. Yields 2  servings.  Each
serving: 269 calories, 283 mg sodium, 131 mg cholesterol, 10  grams
fat, 7 grams carbohydrates, 32 grams protein, 0.39 gram fiber  Recipe
Source: Los Angeles Times - 12-02-1998  Formatted for Mastercook by
Lynn Thomas - dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 297 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 93.6mg Potassium: 1418mg Carbohydrates: 69.4g Fiber: 13.6g Sugar: 32.4g Protein: 10.2g