The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

18-mTe Canadian Champion, Fniday, Aprnl 18, 2003 Add a Little Spice to Easter Celebrations Succulent Spiced Duckling Meanwhile, meit the butter in a wok or deep frying pan minutes until tender. an trfythe cabbage over a high heat for one f0 two Meanwhile, stir fogether the sour cream and fresh Serves 2 minutes. Add fhe red onion and apple, and cook for herbs, and season f0 taste. Spoon the cabbage onto another one f0 fwo minutes. Stir in fhe sugar and cinna- serving plates. Suice the duck breasts and fan out on top This lis a very sfylish meal, perfect for special occasions mon, and cook, stirring, unfil fhe sugar dissolves. Add 0f the cabbage, top with a spoonful 0f herby cream, and - if looks impressive but is really simple to make. It the wine and orange juice, and simmer genfly for 10 serve immediately. goes down beautifully with a nice spicy red wine. 2 4 ounce duckling breasts 1 feaspoon mixed spice 1/2 feaspoon cayenne pepper w. feaspoon sait For the Cabbage Knob of butter 8 ounces red cabbage, shredded 1 small red onion, thinly sliced 1 fart apple, peeled and diced 2 fablespoons lighf raw brown sugar 1/4 feaspoon ground cinnamon V.2 cup red wine Juice of one orange 4 fablespoons sour cream Handful of chopped fresh herbs like basil, pars- ley, cilanfro and chivesg Sait and pepper Score the duck skin in a lattice pattern. Mix the spices and sait in a shallow bowl and add the duck, using your fingertips, rub in fhe spices. Cook fhe duck skin-side down in a hot griddle pan or frying pan for seven minutes on each side until browned and cooked through buf sfill a littie pink in the cenfer. Remove from the pan and place on a warm plate f0 resf for five minutes. FURNITlJRE, HOME ACCEN5 &GF5 inito 5prinq aV... A CoUTmiRy MiIL Wéehave new 5prine merchan1ie arrivinq dlyI Lote of great Goo4 Frlday - *OPEN* 10-6 5atur4ay, Aprl 14 10-5 5unday ApHI 15 12-5 Ea«ter Monday 10-6 <~265 Main 5t. E. (90S) i578-1070