Name: Duck over Charcoal
Ingredients: -JUDY GARNETT PJXG05A; 4 Ducks salt and pepper; 3 c Wine vinegar; 4 Lemons; (for juice); 1 c Olive oil; 2 cl Garlic; pressed; 2 Onions; chopped; 1 cn Chopped pimientos; 3 tb Soy sauce; 1/2 ts Oregano; 12 Strips bacon

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats		Game, Duck, Bar-b-q, Poultry	4	Servings

INGREDIENTS

		-JUDY GARNETT PJXG05A
4		Ducks salt and pepper
3	c	Wine vinegar
4		Lemons; (for juice)
1	c	Olive oil
2	cl	Garlic; pressed
2		Onions; chopped
1	cn	Chopped pimientos
3	tb	Soy sauce
1/2	ts	Oregano
12		Strips bacon

INSTRUCTIONS

Wash ducks thoroughly in cold water and dry. SEason to taste with salt
and pepper. Combine vinegar, elmon juice, olive oil, garlic, onions,
pimento, soy sauce, oregano, s & P. Marinate ducks in this mixture at least
8 hours. Cook over charcoal fire that has burned down low. Close top of
grill. Cook about 1 1 2/ hours. Place 3 strips of bacon on each bird and
cook for 30 minutes more.
100    Years of Carolina Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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