Why it works: Bread and peas work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓
Fillets of Ducklings and Stewed Peas
Ingredients
Directions
Prepare the duckling
Roast the ducklings lightly and remove the fillets.
Place the fillets in a sauté pan and pour thin glaze over them.
Warm the fillets in the glaze without boiling, preferably in a hot closet.
Prepare the bread
Cut the bread into 6 slices in the same shape as the ducklings.
Fry the bread slices lightly and glaze them.
Plate and serve
Arrange the fillets and glazed bread alternately on a serving dish.
Serve stewed peas in the center of the dish.
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.
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.
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Bread + peastop 11% of all pairsSmell alikemoderateCooked together804 recipes
Shared aroma: hexyl acetate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ducklings
- Provide the lean, tender meat that forms the main dish of the plate.
- Thin glaze
- Adds moisture and a glossy, savoury coating to the fillets and bread.
- Bread
- Acts as a crisp, lightly fried base that is glazed to match the fillets.
The step that matters
Warm the fillets in the glaze without boiling. Boiling toughens the proteins in duck meat and can make it dry and stringy, while gentle heat keeps it tender and juicy.
“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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