Name: Duck Sauce with Dried Cherries
Ingredients: 4 lb Duck; cut into four pieces; 1 c Olive oil; 2 c Onion; thinly sliced; 5 Garlic cloves; chopped; 1/4 c Chopped fresh Italian parsley; 1/4 c Chopped celery leaves; 3 c Chopped ripe tomatoes; 1/4 c Dry marsala; 1 3/4 c Dry red wine; 1/2 c Brandy; 2 Whole Cloves; 2 Bay leaves; 1/4 ts Nutmeg; freshly grated; 2 Fresh rosemary sprigs; (or 1/2 tbspn dried rosemary); 2 ts Hungarian paprika; 1 c Dried sour cherries - pitted if possible; see * Note 1; Freshly-ground black pepper; to taste; Salt; to taste; 1 Dumplings - {Njoki}; see * Note 2

1. The sufficiency of Scripture should encourage us as we try to discover what God would have us to think or to do. 2. The sufficiency of Scripture reminds us that we are to add nothing to Scripture, and that we are to consider no other writings of equal value to Scripture. 3. The sufficiency of Scripture also tells us that God does not require us to believe anything about Himself or His redemptive work that is not found in Scripture. 4. The sufficiency of Scripture shows us that no modern revelations from God are to be placed on a level equal to Scripture in authority. 5. With regard to living the Christian life, the sufficiency of Scripture reminds us that nothing is sin that is not forbidden by Scripture either explicitly or by implication. 6. The sufficiency of Scripture also tells us that nothing is required of us by God that is not commanded in Scripture either explicitly or by implication. 7. The sufficiency of Scripture reminds us that in our doctrinal and ethical teaching we should emphasize what Scripture emphasizes and be content with what God has told us in Scripture.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
	Italian	Frugal01	4	servings

INGREDIENTS

4	lb	Duck; cut into four pieces
1	c	Olive oil
2	c	Onion; thinly sliced
5		Garlic cloves; chopped
1/4	c	Chopped fresh Italian parsley
1/4	c	Chopped celery leaves
3	c	Chopped ripe tomatoes
1/4	c	Dry marsala
1 3/4	c	Dry red wine
1/2	c	Brandy
2		Whole Cloves
2		Bay leaves
1/4	ts	Nutmeg; freshly grated
2		Fresh rosemary sprigs
		(or 1/2 tbspn dried rosemary)
2	ts	Hungarian paprika
1	c	Dried sour cherries – pitted if possible; see * Note 1
		Freshly-ground black pepper; to taste
		Salt; to taste
1		Dumplings – {Njoki}; see * Note 2

INSTRUCTIONS

* Note 1: Available in Middle Eastern markets or in fancy food shops. *
Note 2: See the "Dumplings - {Njoki}" recipe which is included in this
collection.
Soak the cherries in 1/2 cup of warm brandy for 1 hour, reserving the
brandy. Heat the olive oil in a large skillet over medium-high heat. Place
the duck pieces in the skillet and brown well to melt off the fat. Remove
the duck and drain off most of the fat and oil, reserving 1/4 cup. Add the
reserved oil to a 6 quart covered ovenproof casserole and saute the onion
and garlic until tender. Add the parsley and celery leaves and saute for a
few more minutes. Add the tomatoes and simmer for 15 to 20 minutes. Add the
marsala, red wine and seasonings and bring to a boil. Add the duck pieces,
cover and cook in a preheated oven at 375 degrees for 2 hours or until the
duck meat falls from the bones. Remove the casserole from the oven and
place it on the stovetop to cook enough to remove all the bones from the
duck quarters. Be careful about the little bones! Return the meat to the
pot and add the cherries, along with the brandy. Simmer, uncovered, until
the sauce reduces and thickens, about 15 minutes. Salt and pepper to taste.
Serve over njoki, pasta or rice.
Comments: This is really much more of a very heavy gravy than it is a
normal duck dish. I find it delightful and it is just as good on pasta and
rice as it is on the njoki for which it is intended.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-09-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-18-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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