Ingredients
1 tsp salt
1/4 tsp pepper
1 qt bread stuffing mix
1 cup oysters
1/4 cup butter
1/4 cup lemon juice
1/4 tsp paprika
1/8 tsp thyme
Directions
Season duck cavity with salt and pepper. Add oysters, drained and
chopped, to bread stuffing. Use oyseter liquid as part of liquid to
moisten. LIghtly stuff duck. Place remainder in separate pan to bake
with duck. Mix butter, lemon juice, paprika and thyme. Bake duck on
rack in covered roaster in 325 deg. oven for about 2 1/2 hours. Baste
often with lemon mixture. Baste dressing with duck drippings. remove
cover at the last to brown duck.
Servings: 1 servings
Basted Duck With Oyster Dressing Recipe brought to you by Recipe Ideas
Categories: Duck; Fish; Meat; Poultry; Salad
The History of Recipes
It is possible to trace the history of `recipes` back into the far past, in truth as far back into history as the early Egyptians, and possibly even further than that. Having said that, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Later, we have a couple of interesting cookery books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of meals prepared for the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new spices and herbs created an explosion in recipe publications, most of which are kept safe in private collections. The arrival of television brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Basted Duck With Oyster Dressing recipe.
