Why it works: Meat and olive are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Duck-and-olive Salad
Ingredients
Directions
Prepare
Cut the meat from the duck into small pieces.
Slice the pimolas very thin.
Assemble and serve
Combine the duck meat and pimolas in a bowl.
Serve the mixture on a bed of cress.
Drizzle with French dressing before serving.
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.
-
Meat + olivetop 17% of all pairsSmell alikemoderateCooked together1,485 recipes
Shared aroma: 2,4-decadienal (seaweed).
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 substance of the salad.
- Pimolas
- Add a salty, briny bite that contrasts with the rich duck meat.
- Cress
- Adds a fresh, peppery leaf base that lightens the dish.
“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.
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.