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Quails in the Wood

This quail dish includes a fantastic foie gras parfait recipe, and develops different ways with quail.

By bbcfood · From Open Recipes · 45 ingredients
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Why it works: Chicken and quail match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 135 recipes mention both. Both carry sabinene, which smells woody, terpenic. The science ↓

The recipe

Serves 4

Ingredients

Contains: egg, milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

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

By bbcfood. 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.

  1. Chicken + quailtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together135 recipes

    Shared aroma: sabinene (woody, terpenic).

  2. Shallot + thymetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,467 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Garlic + thymetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Shallot + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,949 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (shallot, thyme, brandy, chicken, liver, egg, butter):

  1. Parsleybetter flavor fit
  2. Marjorambetter flavor fit
  3. Tarragonbetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against shallot, thyme, brandy, chicken, liver, egg, butter. 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).