Skip to main content
Main

Caneton Rôti

Roasted duckling seasoned with salt, pepper, and butter, cooked until juices run clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Caneton Rôti

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Season the caneton with salt and pepper.

  3. Place the caneton in a roasting pan and rub it with butter.

Roast and rest

  1. Roast in the oven for about 1 hour, basting occasionally.

  2. Check for doneness; the juices should run clear when pierced.

  3. Let rest for 10 minutes before carving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Duckling
Is the main protein, providing the meat and fat that make up the dish.
Butter
Adds fat and richness to the skin and helps it brown in the oven.

The step that matters

Check for doneness. Duck is safely cooked when the juices run clear and the meat is no longer pink. Piercing the thickest part shows this, and pulling it too early leaves the meat underdone while overcooking dries it out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes