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Canard Aux Petits Pois

A duck stew with peas, pork, onion, and bouquet garni, simmered in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Canard Aux Petits Pois

Ingredients

Directions

Prepare the duck

  1. Prepare and brown the duck as previously instructed.

  2. Blanch the diced pork in a pan with butter until golden.

  3. Sprinkle the pork with flour and cook for 3 minutes, stirring with a wooden spoon.

Simmer

  1. Add the broth, onion, bouquet garni, salt, and pepper; bring to a boil.

  2. Once boiling, add the duck and peas; simmer covered for 1 hour and 15 minutes.

  3. Check for doneness, then drain and remove the onion and bouquet garni.

Serve

  1. Degrease the peas and place them on a serving dish with the pork.

  2. Remove the strings from the duck and place it on top of the peas.

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 aroma chemistry they share, and how many recipes mention both.

  1. Clove + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pork + oniontop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + clovetop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Duck
Provides the main meat and flavour that the broth and peas accompany.
Butter
Carries the pork to golden browning and adds richness to the dish.
Flour
Thickens the cooking liquid as it is stirred into the browned pork.
Peas
Provide the bulk of the dish and soften gently during the long simmer.
Broth
Supplies the cooking liquid that flavours the duck and peas.

The step that matters

Sprinkle the pork with flour and cook for 3 minutes. Cooking the flour briefly in the fat removes its raw starch taste and lets it thicken the broth smoothly when liquid is added. Stirring keeps it from clumping or scorching.

Flavor stand-ins for the peas

How well each one fits the dish's main ingredients (pork, butter, flour, onion, clove, pepper):

  1. Beansbetter flavor fit
  2. Chestnutbetter flavor fit
  3. Black-eyed peabetter flavor fit
  4. Peasthe original

Fit is the average pairing score against pork, butter, flour, onion, clove, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

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