Duck Breast With Cherries And Mint

This depression comes over me whenever the Lord is preparing a larger blessing for my ministry; the cloud is black before it breaks, and overshadows before it yields its deluge of mercy. Depression has now become to me as a prophet in rough clothing, a John the Baptist, heralding the nearer coming of my Lord's richer benison. So have far better men found it. The scouring of the vessel has fitted it for the Master's use. Immersion in suffering has preceded the baptism of the Holy Ghost. Fasting gives an appetite for the banquet. The Lord is revealed in the backside of the desert, while his servant keepeth the sheep and waits in solitary awe. The wilderness is the way to Canaan. The low valley leads to the towering mountain. Defeat prepares for victory.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Grigson	4	Servings

INGREDIENTS

4		Duck breasts
300		Good red wine eg Cabernet
		Sauvignon
300		Duck or chicken stock
1 1/2	T	Redcurrant jelly
225	g	Cherries, stalks removed
		stoned if desired
1		Generous tbsp shredded mint
		leaves
		Salt and pepper
4		Sprigs mint, to garnish

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6. Season the skin of the duck  breasts
with salt and pepper, and the cut sides with pepper only.  Prick the
skins all over with a fork.  2 Heat a frying pan just big enough to
take the breasts in a single  layer over a gentle heat and lay
skin-side down. As the fat begins to  run, raise the heat so they fry
briskly in the fat.  3 When browned underneath, put the breasts
skin-side up on a rack in a  roasting tin and into the oven for nine
minutes to keep pink.  4 Cook for 10-12 minutes if you prefer them well
done (no longer or  the flesh will toughen). Remove and rest for 5-10
minutes before  serving.  5 Pour the fat from the frying pan and add
the wine. Boil, stirring  and scraping in the juices and brown bits
from frying the duck  breasts.  6 Let the wine boil until reduced to a
thin glaze over the base of  the pan. Add the stock and boil hard again
until reduced by half. Add  the redcurrant jelly and stir in until
dissolved.  7 Add the cherries, salt and pepper and simmer for a few
minutes for a  syrupy sauce. Stir in the shredded mint.  8 Slice each
duck breast and fan out on a plate. Spoon over the sauce,  garnish with
a sprig of mint and serve.  Converted by MC_Buster.  Recipe by: Sophie
Grigson's Herbs  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 213 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 20.4mg Sodium: 20.4mg Potassium: 4.6mg Carbohydrates: 45.7g Fiber: 3.1g Sugar: 0g Protein: 5.2g