Ingredients
2 wild ducks
1 orange [sliced]
1 apple [sliced]
2 tbsp oil
2 tbsp brown sugar
1/4 cup worchestershire sauce
3/4 cup catsup
2 tbsp lemon juice
1/2 cup onion [grated]
1/2 tsp paprika
1/4 cup white vinegar
Directions
1) Rince the ducks and pat dry inside and out, then stuff the
duck's cavities with the sliced fruit. rub them with the oil and
place them in a baking dish... 2) Combine the remaining ingredients
in a bowl mixing well and spoon over the ducks... 3) Bake, tighly
sealed with foil, in a 325ø oven for 2 hours or `til tender, then
bake uncovered `til browned...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook re-typed with permission for you by FRED GOSLIN in Watertown
NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120
Servings: 4 servings
Baked Ducks In Sweet & Sour Sauce Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry; Sauce
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 tried it feel blissful. Later, we have some recipe books published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is popular today, but rather descriptions of the types of meals served to the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the East, including spices like coriander, basil and rosemary. The introduction of these new foods and spices created a torrent in books on cookery, many of which still exist in academic collections. For the decades that followed, the rich families of Europe competed with each other to offer the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Ducks In Sweet & Sour Sauce recipe.
