Ingredients
12 duck breast filets
1/2 cup soy sauce
1/2 cup oil
1/2 cup white wine
2 (cloves) garlic [minced]
1/2 tsp ginger [ground]
1 1/2 tbsp oil
1 large onion [thinley sliced]
8 large fresh mushrooms [sliced]
1 package (10 oz) frozen pea pods
Directions
1) Rince the duck breasts and pat dry. Slice them thinly
2) Mix the soy sauce, oil, wine, garlic, and ginger in a bowl
and add the duck breast slices. Marinate in the `fridge for 4 hours
or longer, then drain, reserving ¬ cup of the marinade... 3) Heat 1
to 2 tb of cooking oil in a wok and add the duck, stir frying `til
cooked through, then remove and add the onions and mushrooms cooking
`til tender crisp. 4) Add the duck and the pea pods and reserved
marinade heating to desired serving temp. 5) Sauce may be thickend
with small amount of corn starch, or thinned with water... Serve with
steamed rice or hot cooked noodles...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook and re-typed with permission for you by FRED GOSLIN in
Watertown NY on Cyberealm Bbs. home of KOOKNET at (315) 786-1120
Servings: 8 servings
Oriental Duck With Snow Peas Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Duck; Meat; Poultry
The History of Recipes
It is quite feasible to trace the history of recipes way back into ancient history, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cook books were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few tablets in Sumerian which show the preparation 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 exhilarated and blissful. Moving on, we have a couple of interesting books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that appears on menues today, but rather recipes for the types of meals on the tables of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, such as rosemary and coriander. The introduction of these new herbs and spices created an eruption in manuscripts on food, some of which still exist in private collections. During the following few centuries, the wealthy families of Europe competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes of the day. The revolution that is television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Oriental Duck With Snow Peas recipe.
