Curry of Duck a Vindienne

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. Rice + coconuttop 3% of all pairs
   Smell alikestrong
   Cooked together1,063 recipes

   Shared aroma: decanal (soap, orange peel).

2. Coconut + buttertop 12% of all pairs
   Smell alikemoderate
   Cooked together3,467 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

3. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Coconut + appletop 12% of all pairs
   Smell alikemoderate
   Cooked together274 recipes

   Shared aroma: phenylethanol (rose, floral).

5. Rice + appletop 13% of all pairs
   Smell alikemoderate
   Cooked together1,311 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Duck

Provides the main protein and rich fat that flavours the curry.

Rice

Serves as the starchy base that soaks up the curry sauce.

Grated coconut

Adds moisture, body and a mildly sweet, nutty flavour to the curry.

Tart apple

Adds acidity and sweetness that balances the richness of the curry.

Curry powder

Supplies the spice blend that gives the curry its characteristic aroma and flavour.

Flour

Thickens the curry sauce and gives it body.

Swap the apple

How well each one fits the dish's main ingredients (rice, coconut, butter, flour):

1. Vanillafits better
2. Avocadofits better
3. Mangofits better
4. Applethe original

Fit is the average pairing score against rice, coconut, butter, flour. Candidates are from the same food group and used in at least 100 recipes.