Barbecued Duck Recipe

Ingredients

2 large mallards
1/2 cup butter [melted]
2 tbsp orange juice
1 tbsp lemon juice
1/4 cup onion [chopped]
1 tobassco sauce to taste
2 tbsp worchestershire sauce
1/2 tsp garlic salt
1 medium onion [quartered]
1 medium potato [quartered]


Directions

1) Rinse the ducks and pat dry, then par-boil them in a large
saucepan, and drain. Sprinkle with salt to taste. 2) Combine the
butter, juices, chopped onion, tobassco sauce, worchestershire sauce,
garlic salt, and pepper to taste, mixing well... 3) Fill the ducks'
cavities with the quartered onions and potatoes. Make a slit in each
side of each breast... 4) Place on rack in roasting pan and
brush each with the butter sauce. Cover loosley with foil and bake in
a 375ø oven for 1« hours or `til tender, basting with sauce every 10
to 15 min... 5) Remove the foil and bake an additional 20 min. or
longer `til browned...

Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
Re-typed with permission by Fred Goslin in Watertown NY on Cyberealm
Bbs. Home of KookNet at (315) 786-1120


Servings: 4 servings

 

 

Barbecued Duck Recipe brought to you by Recipe Ideas


Categories: Barbeque; Bbq; Beef; Duck; Meat


The History of Recipes

We can trace the history of `recipes` back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these old cook books were just basic hieroglyphic or cunieform instructions for food preparation.

In fact, the most ancient recipe found, according to food historians is a collection of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`.

Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and dessert, something we still use today. He also recounts how the chefs of Roman times used a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley.

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By the advent of the twentieth century, recipe publications are increasing in popularity as a result of increased literacy, more spare time and having more money to spend.

The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books.

And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site.

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