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
Written recipes as an idea can be observed far back into ancient history, at least as far back as ancient Egypt, and maybe further still. Interesting though that is, mostly, these early cookbooks were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Continuing our culinary historical journey, there were two recipe books which appeared in the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the upper classes of that period. Over the succeeding few hundred years, the rich and powerful families of the West competed to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes common in their social group. When we get to the twentieth century, cookery books are highly popular mostly as a result of better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Barbecued Duck recipe.
