Sauteed Duck Breast With Rhubarb Cherry Sauce

Though church discipline is a very difficult area of doctrine and one hard to practice, it nevertheless rests upon the divine authority of Scripture and is vital to the purity, power, progress, and purpose of the church. The responsibility and necessity for discipline is not an option for the church if it obeys the Word of God, but a church must be equally concerned that Scripture is carefully followed in the practice of church discipline.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive08	4	Servings

INGREDIENTS

1/2	c	Tawny port
1/2	c	Dried cherries
2		Duck breasts -, abt 2 lbs
		total
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/4	c	Chopped shallots
1/2	lb	Fresh rhubarb, trimmed
		sliced
2	c	Chicken stock
2	t	Arrowroot, dissolved in
2	T	Orange juice
1	t	Coarsely-ground black pepper
2	T	Honey

INSTRUCTIONS

Preheat the oven to 400 degrees. In a small saucepan heat the port
over moderate heat until it is hot. Add the cherries, cover the pot
and let the mixture stand for 15 minutes. Score the skin of the duck
in a crosshatch pattern and season both sides of the duck with salt
and pepper. Heat a medium saute pan over high heat until it is very
hot. Add the duck, skin-side down and reduce the heat to
moderately-low. Cook the duck, pouring off the accumulated fat from
time to time. Transfer duck to a small roasting pan and roast it for
10 minutes for medium-rare. Let it stand for 10 minutes before
slicing. While the duck is roasting, pour off all but 2 tablespoons  of
fat from the saute pan. Add the shallots and saute over
moderately-high heat until softened. Add the rhubarb and saute for 5
minutes. Transfer the mixture to a bowl and stir in one tablespoon
honey. Add the cherry/port mixture to the saute pan and let it simmer
for 1 minute. Add the chicken stock and simmer until reduced by one
third. Whisk in the arrowroot mixture and let the sauce come to a
boil. Add the remaining honey and pepper and salt to taste. Slice the
duck at an angle and divide among 4 plates. Serve each portion napped
with some of the sauce. Serve with sugar snap peas and garlic mashed
potatoes. This recipe yields 4 servings.  Recipe Source: COOKING LIVE
with Sara Moulton From the TV FOOD  NETWORK - (Show # CL-E316 broadcast
05-31-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  12-04-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 160 Calories From Fat: 17 Total Fat: 1.8g Cholesterol: 3.6mg Sodium: 250.9mg Potassium: 353.3mg Carbohydrates: 33.4g Fiber: 2.2g Sugar: 11.8g Protein: 4.4g

The most basic truths of our faith have fallen victim to [pragmatic], self-centered theology. Many modern-day evangelists have reduced the gospel message to little more than a formula by which people can live a happy and more fulfilling life. Sin is now defined by how it affects man, not how it dishonors God. Salvation is often presented as a means of receiving what Christ offers without obeying what He commands. The focus has shifted from God’s glory to man’s benefit. The gospel of persevering faith has given way to a kind of religious hedonism. Jesus, contemporary theology implies, is your ticket to avoiding all of life’s pains and experiencing all of life’s pleasures.

John MacArthur