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 actually possible to trace the history of written cooking instructions way back into antiquity, certainly as far as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these early cook books were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian 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 having made those who drank it feel `exhilarated, wonderful and blissful`. Moving on, there were a couple of cookery books from the 1300s : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that we all know today, but instead descriptions of the types of food on the tables of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in publications on food, the majority of which are kept safe in academic collections. During the following few centuries, the rich and powerful families of Wesstern Europe competed to lay on the best banquets, and as a consequence, chefs and their collection of recipes were much in demand. Even so, it was during the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Oriental Duck With Snow Peas recipe.
