Name: Duck Breasts with Cranberry Chutney
Ingredients: 4 Boned duck breasts; skinned and trimmed; ; of any fat; 1 tb Mixed peppercorns; crushed; Oil-water spray; 1/2 Orange; juice of; 4 tb Lemon juice; 1/2 tb Balsamic vinegar; 1/2 tb Red vermouth; 2 Garlic cloves; crushed; 1 1 cm piece fresh root ginger; crushed; 1/4 ts Ground turmeric; ground cumin and; ; ground coriander; 1 1 cm piece fresh root ginger; crushed; 2 Garlic cloves; crushed; 1 Red onion; chopped; 1 Chilli; seeded and chopped; 1/2 Orange; juice of; 4 tb Lemon juice; plus extra; 150 ml Stock; 125 ml Red vermouth; 1 tb Balsamic vinegar; 75 g Dried cranberries

Contemporary Christian literature is awash with the notion that, in order to be effective and successful, we must respond to market forces. In earlier generation, such an approach was unheard of. The tactic employed by Paul in Corinth was far closer to the model of the day. “Jesus Christ and Him crucified.” That was his message. Even though the Corinthians we demanding miracles and wisdom, Paul did not give them what they wanted. Indeed, he continued to supply the one thing they clearly did not want – preaching. He rejected the style and content that was most acceptable in his day… It is not possible to give people what they want to hear and proclaim the message of the Cross at one and the same time.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Food networ, Food4	1	servings

INGREDIENTS

4		Boned duck breasts; skinned and trimmed
		; of any fat
1	tb	Mixed peppercorns; crushed
		Oil-water spray
1/2		Orange; juice of
4	tb	Lemon juice
1/2	tb	Balsamic vinegar
1/2	tb	Red vermouth
2		Garlic cloves; crushed
1		1 cm piece fresh root ginger; crushed
1/4	ts	Ground turmeric; ground cumin and
		; ground coriander
1		1 cm piece fresh root ginger; crushed
2		Garlic cloves; crushed
1		Red onion; chopped
1		Chilli; seeded and chopped
1/2		Orange; juice of
4	tb	Lemon juice; plus extra
150	ml	Stock
125	ml	Red vermouth
1	tb	Balsamic vinegar
75	g	Dried cranberries

INSTRUCTIONS

MARINADE
CHUTNEY
Coat the duck breasts on both sides with the crushed pepper and place them
in a single layer in a glass or ceramic dish.
Mix together the marinade ingredients, and pour the mixture over the duck.
Turn the breasts in the liquid so that they are evenly coated. Leave to
marinate at room temperature for 1-2 hours, or for several hours in the
refrigerator. If refrigerated, let them come to room temperature before
continuing.
Meanwhile, put the chutney ingredients in a saucepan, bring gently to the
boil, and simmer until the onions are tender, the cranberries are plump and
the liquid is reduced to a syrupy glaze. Taste, and add a little more lemon
juice if needed set aside.
Spread the chutney in a large flameproof, ovenproof frying pan large enough
to hold the duck pieces in a single layer and bring to a simmer.
Meanwhile, oil-water spray a heavy based non-stick frying pan and heat it
on the hob. Sear the marinated duck breasts in the frying pan for about 1
minute on each side.
Set the duck on top of the chutney in a single layer and transfer the pan
to a preheated oven. Roast for 7 minutes, until cooked, but still pink
inside: the duck breasts should feel firm yet springy (not hard or mushy).
Set the duck on a chopping board and leave to rest for 5 minutes. Spread
the chutney out on a serving plate. Slice the duck across the grain, and
arrange the slices, overlapping slightly, on the chutney. Drizzle over any
meat juices that have gathered under the duck breasts. Serve immediately.
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