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Roast Duck

A roasted duck served with apple sauce or currant jelly and gravy.

From an old cookbook · modernised transcription
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Why it works: Apple and turkey work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Roast Duck

Ingredients

Directions

Prepare

  1. Prepare the dressing as you would for goose.

Roast and serve

  1. Roast the duck before a hot fire for 40 minutes, or in a very hot oven for 30 minutes.

  2. Make gravy the same way as for turkey.

  3. Serve with apple sauce or currant jelly.

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.

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. Apple + turkeytop 18% of all pairs
    Smell alikemoderate
    Cooked together75 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Duck
Is the main protein, cooked by dry heat so its fat renders and the skin crisps.
Dressing
Adds a stuffing-style filling that absorbs the savory juices from the roasting bird.
Gravy
Adds moisture and savory depth made from the pan drippings.

The step that matters

Roast the duck at high heat. Duck has a thick layer of fat under the skin. High, dry heat renders this fat out and crisps the skin. Too low a heat leaves the fat greasy and the skin soft.

“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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