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Roast Duck with Rosti Potatoes and Sauce of Rhubarb and Red Port

By bbcfood · From Open Recipes · 11 ingredients
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Why it works: Rhubarb and potato work together. They rank in the top 7% of all ingredient pairs, and 34 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Serves 4
Prep30 min
Cook30 min

Ingredients

Contains: milk (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. Rhubarb + potatotop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together34 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Chicken + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

  3. Potato + thymetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,586 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Spinach + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together646 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Butter + potatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together6,445 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

Flavor stand-ins for the thyme

How well each one fits the dish's main ingredients (spinach, butter, sugar, rhubarb, chicken, potato):

  1. Garlicbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Gingerabout as good a flavor fit
  4. Thymethe original

Fit is the average pairing score against spinach, butter, sugar, rhubarb, chicken, potato. 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).