4 medium duck breast filets
4 slice bacon
2 beef bouilllon cubes
1 cup water
1 tbsp red current jelly
1/2 tsp dry mustard
1 tbsp sherry
1 tbsp brandy
1/8 tsp marjoram
1/8 tsp oregano
1 grated rind of 1 orange
Directions
and shrimp over spaghetti. Top with remaining garlic butter from
skillet. Sprinkle with Parmesian and serve immediately. Cut
shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2"
larger than inverted pie plate,9" x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1" from rim of plate.Fold
and roll pastry under, even with plate;flute. * Save a few pieces for
garnish Mix together flours,seeds,salt and baking
Servings: 4 servings
Charcoal-Broiled Duck Breasts Recipe brought to you by Recipe Ideas
Categories: Duck; Grilling; Meat; Poultry
The History of Recipes
It is quite feasible to prove the history of recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, mostly, these early cook books were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also describes how the ancient chefs used many different herbs, including many that are still in use today for example basil, mint and asafoetida. During the succeeding few centuries, the rich and powerful families of the West strove to serve the most extravagent meals, and as a result the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording recipes common in their social group. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Charcoal Broiled Duck Breasts recipe.
