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
Academics have tracked the existence of recipes way back into ancient history, certainly as far as the Egyptians, and maybe further still. However, in the main part, these ancient recipes were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which recount the baking 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 wonderful and blissful. Moving on, we find a couple of interesting recipe books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that is served today, but instead descriptions of the types of food enjoyed by the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted a surge in cookery books, the majority of which are kept safe in private collections. During the next few hundred years, the powerful and wealthy houses competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Even so, it wasn`t until the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down popular recipes of the day. Like it or not, the introduction of TV gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Basted Duck With Oyster Dressing recipe.
