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Rechauffe of Duck

A duck stew made with duck meat, gravy, tomato sauce, olives, and spices.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Clove and carrot match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rechauffe of Duck

Ingredients

Directions

Make the sauce

  1. Combine 1 cup chopped duck meat with 1 cup gravy left from roast duck.

  2. Add 2 tablespoons tomato catsup, a dash of salt, a cup of grape or currant jelly, a dash of pepper, 2 tablespoons butter, and 6 or 8 cloves.

  3. Stir in 1 teaspoon cornstarch and olives.

  4. Heat the gravy, catsup, and jelly; cream butter with cornstarch; add salt, pepper, and stir into hot liquid.

Simmer and serve

  1. Let boil once, then simmer gently for 25 minutes.

  2. Add olives, stoned, cut into slices, and chopped duck meat.

  3. Let heat without cooking for 5 or 6 minutes, then serve.

Nutrition, whole recipe (rough)

1611Calories
98 gProtein
60 gFat
164 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Duck100g cooked with skin337
Pork100g cooked242
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Meatnot in our table0

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

By Kaufman, Nettie M. 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. See the original page.

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. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  4. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + carrottop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Duck meat
Provides the main protein and savory flavor of the stew.
Gravy (in the method)
Supplies the liquid base and rich, meaty flavor for the stew.
Grape or currant jelly (in the method)
Adds sweetness and fruity acidity that balances the savory gravy.
Cornstarch
Thickens the liquid into a smooth, glossy sauce as it heats.
Butter
Adds richness and a silky mouthfeel to the sauce.

The step that matters

Stir cornstarch into the hot liquid. Cornstarch must be creamed with butter and stirred into hot liquid so it disperses evenly; added in clumps it forms lumps instead of a smooth thickened sauce.

Swap the clove

How well each one fits the dish's main ingredients (meat, tomato, butter, rice, ham, chicken, carrot):

  1. Celeryfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against meat, tomato, butter, rice, ham, chicken, carrot. 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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