1 fresh duck, 5-6 lb
1 tart apple, coarsely
1 chopped
1 cup raisins
1 tbsp grated orange peel
1 salt & pepper
Directions
Preheat oven to 400. Clean duck throughly, rinse, pat dry & singe the
pin feathers if necessary. In a bowl toss the apples, raisins, orange
peel & seasonings. Stuff duck with fruit mixture. Prick skin all over
with a fork & place the duck on a roasting rack in a pan. Roast for
1/2 hour, then lower temperature to 325 & roast for 1 1/2 hours more.
When done the skin should be crisp. Serve with Burgendy Jelly.
Servings: 1 servings
Long Island Duck With Burgendy Jelly Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Historians have proved the existence of recipes back into the far past, at least as far back as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for food preparation.
As our culinary historical trip moves to more modern times we have two recipe books which date from the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are unconnected to the curry that is popular today, but instead recipes for the types of meals on the menues of the nobility of the time. In the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new spices and herbs caused an eruption in manuscripts on food, many of which are kept safe in private collections. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Long Island Duck With Burgendy Jelly recipe.
