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Duck Soup a LA Hongkoise

A soup made with duck, ham, barley, vegetables, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Barley and pepper work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Duck Soup a LA Hongkoise

Ingredients

Directions

Prepare

  1. Prepare the duck by cutting it into pieces.

Make the soup

  1. In a pot, combine the duck pieces, ham, barley, and vegetables.

  2. Add water to cover the ingredients and season with salt and pepper.

  3. Simmer until the duck is tender and the flavors meld.

Serve

  1. Serve hot.

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. Barley + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together897 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Ham + barleytop 25% of all pairs
    Smell alikemoderate
    Cooked together23 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 rich flavor that gives the soup its body.
Ham
Adds salty, smoky flavor that seasons the broth as it simmers.
Barley
Thickens the broth slightly and adds a chewy, hearty texture.

The step that matters

Simmer until the duck is tender. Duck meat needs long, gentle simmering to break down connective tissue. Stopping too early leaves it tough, while a hard boil can toughen the meat and cloud the broth.

“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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