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Hashed Wild Duck

A hash made from cold roast wild duck remains simmered with gravy, bread crumbs, claret, spices, and lemon or Seville orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and lemon are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 8,445 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hashed Wild Duck

Ingredients

Directions

Prepare

  1. Cut the remains of the duck into neat joints.

Make the hash

  1. Place them in a stewpan with all the ingredients.

  2. Heat gradually by the side of the fire, stirring occasionally.

  3. When on the point of boiling, serve and garnish with toasted bread snippets.

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. Bread + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together8,445 recipes

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

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

What each ingredient does

Remains of cold roast wild duck
Provides the main meat, which is gently reheated so it stays tender in the sauce.
Brown gravy
Supplies the moisture and savoury body that binds the hash together.
Bread crumbs
Thicken the gravy slightly so the hash holds together rather than running thin.
Claret
Adds acidity and depth of flavour to the gravy.
Lemon juice or seville orange juice
Adds acidity that brightens the rich duck and gravy.

The step that matters

Heat gradually and stop at the point of boiling. Rapid or prolonged boiling toughens the meat proteins and can make the gravy break or thicken unevenly. Gentle, stirred heating keeps the duck tender and the sauce smooth.

“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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