Duck Scallopine With Dried Cherries And Grappa

There is an in-between-ness to this life. God gives us great promises in the gospel. Then He calls us to wait for their fulfillment. He doesn’t give us everything right away. He calls us to wait. In between the giving and the fulfilling of God’s promises, the waiting can be hard. Sometimes it can seem impossible to endure, because what we’re stuck in for now doesn’t just fall short of God’s great promises. Our experience can be the opposite of God’s great promises. Living in-between is not easy. But God’s greatest gift is not always what we think. God’s greatest gift is Himself. And He does give Himself right now. His own reality and presence and nearness and immediacy and smile: “The Lord is near to the brokenhearted” (Psalm 34:18), “The Lord is near to all who call upon Him, to all who call upon Him in truth” (Psalm 145:18). That is not a consolation prize, not something we have to settle for. There is nothing greater in all this world. We don’t understand how God draws near and we can’t control Him. But this is real, very real, very wonderful. As we stumble forward, God’s real presence gives us strength to wait without self-pity but with resilient good cheer.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats		Import, New, Text	1	Servings

INGREDIENTS

1		Magret Of Duck, Doublesided
		about 1 pound
1/2	c	Seasoned flour
4	T	Virgin olive oil
1/2	c	Dried cherries
1/2	c	Grappa
1/2	c	Dry red wine
1/2	c	Chicken stock
2	T	Unsalted butter
2		Chives, snipped in 1"
		pieces

INSTRUCTIONS

Split duck breast in half, lengthwise.  Leaving fat on, slice magret on
bias until there are six pieces from  each breast. Pound each piece to
1/4 inch thick with a meat mallet  and dredge in seasoned flour.  In a
12 to 14 inch saute pan, heat oil until smoking. Add duck pieces  and
saute until golden brown, without turning. Add cherries, grappa,  wine,
stock and butter and bring to a boil. Reduce by half, about 6  to 7
minutes and flip duck pieces over. Cook 30 more seconds,  sprinkle with
chives and serve with braised red cabbage.  Yield: 4 servings  By Sue
<suechef@sover.net> on Mar 14, 1997  Recipe by: Molto Mario  Posted to
EAT-L Digest  by Bob & Carole Walberg  <walbergr@MB.SYMPATICO.CA> on
Dec 1, 1997

A Message from our Provider:

“Faith without works is empty – and vica versa.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1079 Calories From Fat: 229 Total Fat: 26.1g Cholesterol: 64.7mg Sodium: 233.5mg Potassium: 250.6mg Carbohydrates: 197.7g Fiber: 5.8g Sugar: 53g Protein: 11.7g