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
Transcribed cooking instructions as an idea can be found back into antiquity, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old recipes were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts are a few ancient tablets in Sumerian describing the baking 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 `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of a good variety of spices, including many that are still in use today for example bay, fennel and parsley. As our culinary historical trip moves to more modern times there were some recipe books from the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted an explosion in publications on food, some of which still exist in private libraries. Over the following few centuries, the rich and powerful families of the West competed to offer the best banquets, and as a result chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes common in their social group. When we get to the 1900s, cookery books were in great demand, due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Long Island Duck With Burgendy Jelly recipe.
