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Canard Aux Olives

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Olive and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 5,568 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canard Aux Olives

Ingredients

Directions

  1. Prepare the duck as described in the Canard aux navets recipe.

  2. Prepare the olives as described in the Frlet aux olives recipe.

  3. Boil the olives in the sauce for 5 minutes.

  4. Check the doneness and seasoning of the duck.

  5. Remove the strings from the duck and place it on a serving platter.

  6. Skim the fat from the sauce.

  7. Arrange the olives around the duck and serve.

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. Olive + saucetop 20% of all pairs
    Smell alikelow
    Cooked together5,568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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