Red Roast Duck With Bok Choy Fondue

The same Greek word can be translated “temptation” and “test.” They are a world apart and context determines which translation to use. Satan is the one who tempts us to sin. God is the one who tests us to righteousness. Satan wants to destroy us. He wants to weaken our faith. He wants us to spiritually fail. On the other hand, our Lord is forever testing us. His goal though tests, often in the form of trials, is to make us spiritually stronger, refine our character and increase our faith. Part of the test at times is overcoming the temptation. It is the Lord in His sovereignty who sends test. “Jesus was led by the Spirit into the wilderness to be tempted by the devil” (Mt. 4:1). However, it is during these tests that Satan finds His greatest opportunity to tempt us. So when the heat in life is turned up, will we trust God and walk by faith in His commandments or will we listen to the “father of lies” and sin? The prayer here is that the Lord will help us pursue righteous actions as we emerge from the test spiritually victorious.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Eastwest	4	Servings

INGREDIENTS

1		Bottle Red wine
2	c	Shaohsing wine
		may substitute with 1 cup
		dry sherry
4	c	Thin soy sauce
4	c	Water, or enough
		To cover duck
1		Duck, whole head off
		And eviscerated
2		Boxes Chinese rock sugar
		or 2 cups brown sugar
1		Piece Ginger -, lg pc
		sliced
1		Garlic head, sliced in half
2		Scallions
2		Star anise
2		Thai bird chiles
2		Cinnamon sticks
8		Bok choy, halved decored
		And cleaned
		Sliced scallions, for
		garnish

INSTRUCTIONS

Put all liquid ingredients and sugar in a tall stock pot and bring to
boil. Add duck and reduce heat. When boiling again, turn down to a
simmer and skim. Add the rest of the remaining ingredients, except  bok
choy. Taste for seasoning. It should have an inherent sweetness  to the
liquid. If not, add more brown sugar. Simmer slowly for 2 to 3  hours,
or until duck is very soft. For the last 10 minutes of  cooking, add
the bok choy. Carefully remove duck and bok choy. Strain  the liquid
and reduce until a light syrup is achieved. Glaze duck and  garnish
with sliced scallions. This recipe yields 4 servings.  Recipe Source:
EAST MEETS WEST with Ming Tsai From the TV FOOD  NETWORK - (Show #
MT-1A04)  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  01-17-1999  Recipe by:
Ming Tsai  Converted by MM_Buster v2.0l.

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 166 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 8501.7mg Potassium: 518.4mg Carbohydrates: 25.3g Fiber: 3.1g Sugar: 4.6g Protein: 13.7g