Name: Duck Prosciutto
Yield: Makes 8–10 servings
Ingredients: 2 1-pound boneless Moulard duck breasts with skin; 1 1/2 cups kosher salt; 1 cup (packed) dark brown sugar; 5 juniper berries, cracked; 3 bay leaves, crumbled; 1 teaspoon coarsely cracked black pepper; 1/4 teaspoon smoked paprika

Why it works: Sugar and pepper are a kitchen classic. They rank in the top 32% of all ingredient pairs, and 19,401 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Duck Prosciutto

Makes 8–10 servings

Ingredients

2 1-pound boneless Moulard duck breasts with skin
1 1/2 cups kosher salt
1 cup (packed) dark brown sugar
5 juniper berries, cracked
3 bay leaves, crumbled
1 teaspoon coarsely cracked black pepper
1/4 teaspoon smoked paprika

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

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.

Sugar + peppertop 32% of all pairs

Aroma overlaplow

Mentioned together19,401 recipes

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

Sugar and pepper share little aroma chemistry, yet 19,401 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

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