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To Cook the Mallard Wild Duck

A slow‑cooked duck stew made with bread stuffing, onion, thyme, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and thyme are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,171 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

To Cook the Mallard Wild Duck

Ingredients

Directions

Prepare

  1. Stuff the duck with bread stuffing and sew it up tightly.

Cook

  1. Place the duck in a large kettle with onion, thyme, and a small amount of water.

  2. Cook slowly for 1 hour, turning frequently.

  3. Replenish water as needed to prevent burning.

Make gravy and serve

  1. Make gravy by adding 1 cup of water to the kettle juices and thickening with flour.

  2. Serve the duck with the gravy poured over it.

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. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Thyme + flourtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,721 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Bread + thymetop 17% of all pairs
    Smell alikemoderate
    Cooked together1,993 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Mallard wild duck
Provides the main meat, which cooks slowly until tender in the kettle.
Common bread stuffing
Fills the bird and absorbs juices as it cooks, adding moisture and flavour.
Flour
Thickens the kettle juices into a smooth gravy.

The step that matters

Replenish water as needed to prevent burning. Slow cooking in a kettle can dry out and scorch the base if liquid runs low. Keeping some moisture in the pot protects the meat and the juices that become the gravy.

Swap the onion

How well each one fits the dish's main ingredients (bread, thyme, flour):

  1. Shallotfits better
  2. Leekfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against bread, thyme, flour. 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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