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Duck with Pickled Cucumbers

A duck stew cooked with pickled cucumbers, onions, tomato sauce, and dill.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Tomato and dill work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 511 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Duck with Pickled Cucumbers

Timehalf an hour

Ingredients

Directions

Braise the duck

  1. Fry the duck pieces in lard until they start to brown.

  2. Add the chopped onion and flour and fry a little longer.

  3. Add warm water to cover the duck pieces.

  4. Cover and simmer for half an hour.

Add the pickles and finish

  1. Prepare 2‑inch (5–6 cm) long pieces of pickle.

  2. Add pickles, tomato sauce, sugar, chopped dill to the meat and simmer until the meat is done and the liquid is reduced.

  3. If using raw onion instead of fried, add it with the warm water.

Nutrition, whole recipe (rough)

977Calories
35 gProtein
42 gFat
110 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Duck100g cooked with skin337
Lard1 tbsp (12.8g)115
Onion1 medium (110g)44
Tomato1 medium (123g)22
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Tomato + dilltop 7% of all pairs
    Smell alikemoderate
    Cooked together511 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + dilltop 12% of all pairs
    Smell alikemoderate
    Cooked together1,639 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + dilltop 15% of all pairs
    Smell alikemoderate
    Cooked together639 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Duck
Provides the rich meat and fat that the dish is built around.
Pickles
Add sourness and a sharp tang that balances the rich, fatty meat.
Lard
Carries heat for browning the duck and adds richness to the sauce.
Onion
Adds savory sweetness and aroma as it softens and browns.
Flour
Thickens the cooking liquid slightly as the sauce reduces.
Tomato sauce
Adds acidity, colour and savory depth to the braising liquid.

The step that matters

Simmering until the liquid is reduced. Simmering long enough lets the meat become tender and the sauce concentrate and thicken. Stopping early leaves the meat tough and the liquid thin and watery.

Swap the dill

How well each one fits the dish's main ingredients (tomato, sauce, onion, flour):

  1. Jalapenofits better
  2. Capersfits better
  3. Garlicfits better
  4. Dillthe original

Fit is the average pairing score against tomato, sauce, onion, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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