Name: Duck Elegante
Ingredients: 2 Ducks; quartered; 1/2 c Oil; 16 sm White onions; peeled; 1 c Sliced celery; 1 c White wine; 1 c Chicken broth; 8 Mushrooms; 1 1/2 ts Cornstarch; 1/4 c Water

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Game	4	Servings

INGREDIENTS

2		Ducks; quartered
1/2	c	Oil
16	sm	White onions; peeled
1	c	Sliced celery
1	c	White wine
1	c	Chicken broth
8		Mushrooms
1 1/2	ts	Cornstarch
1/4	c	Water

INSTRUCTIONS

Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In large
Dutch oven, saute onions in 2 tablespoons oil for 5 minutes. Add celery,
ducks and salt. Saute 6 minutes. Add wine and broth. Simmer, covered, 1
hour or until tender. In skillet, saute mushrooms in 2 tablespoons oil for
5 minutes. Remove ducks. Combine cornstarch and water; stir into gravy in
Dutch oven until thick. Add mushrooms. Serve with ducks.
MRS BIGELOW ROBINSON (JUDY)
LITTLE ROCK, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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