1 oven-ready duckling (4 lb)
3 tbsp corn oil
8 oz chinese pea pods, ends removed
3 stalks celery, sliced diagonally
12 green onions, sliced diagonally
1 red pepper, seeded, cut in small di, amonds
1 piece ginger root, peeled, chopped, (3)
1 tbsp granulated sugar
1 tbsp soy sauce
1 tbsp dry sherry
1 tbsp malt vinegar
1 tbsp tomato paste
2 tbsp cornstarch
2/3 cup orange juice
Directions
Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a
fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours
until golden and cooked; cool. Strip flesh and skin from carcass and
cut in thin strips. Heat 2 tablespoons of oil in a large skillet or
wok. Add pea pods and celery and stir-fry 2 minutes. Add green
onions, red pepper and ginger and stir-fry 2 minutes. Remove from
skillet and keep warm.
Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes.
Remove from skillet; keep warm. In a small bowl, mix sugar, soy
sauce, sherry vinegar and tomato paste. Blend cornstarch with a
little orange juice, then stir in remaining juice. Add to soy sauce
mixture. Pour into skillet; bring to a boil, stirring constantly.
Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce
and heat through.
NOTE: Serve with rice, garnished with orange pieces and Chinese snow
peas, noodles and crisp shrimp crackers.
Servings: 4 servings
Orange Ginger Duckling Recipe brought to you by Recipe Ideas
Categories: Duck; Fruit; Meat; Poultry
The History of Recipes
Academics have tracked the existence of recipes way back into history, at least as far into history as early Egypt, and potentially, even further back. In practice though, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to historians are some stone tablets in Sumerian describing the making 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 `blissful`. Later on, there are two recipe books from the 14th Century : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is familiar to us all today, but rather accounts of the types of meals eaten by the nobility of that period. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and spices caused a torrent in manuscripts on cooking, most of which still exist in private cookery archives. For the centuries that followed, the powerful families of Wesstern Europe competed to serve up the best banquets, and as a result cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. The introduction of the TV brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Orange Ginger Duckling recipe.
