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Caneton Farci a L'allemande — Stuffed Duckling

A duckling stuffed with herbs, carrot, and onion, braised in stock and finished with sherry, glazed vegetables, and peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Caneton Farci a L'allemande — Stuffed Duckling

Ingredients

Directions

Braise the gosling

  1. Season the gosling pieces with salt and fry them in butter until lightly colored.

  2. Drain the butter.

  3. Sprinkle the gosling with flour.

  4. Moisten with stock to cover.

  5. Bring to a boil and remove the scum.

  6. Add the faggot of herbs, carrot, and onion.

  7. Cover the pan and let simmer gently for 45 to 50 minutes.

  8. Prepare small glazed onions, carrots, and turnips while the gosling cooks.

Finish the sauce and serve

  1. Once done, remove the faggot, onion, and carrot from the pan.

  2. Clear the sauce of fat.

  3. Add a dash of sherry.

  4. Add the glazed vegetables and cooked peas.

  5. Season to taste with salt and a pinch of sugar.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Gosling
Provides the main meat, which becomes tender through slow, covered simmering in stock.
Butter
Fat for frying the pieces, building browning and flavour on the surface before braising.
Flour
Sprinkled on the browned pieces to help thicken the cooking liquid into a sauce.
Stock
Moistens the gosling during simmering and forms the base of the sauce.
Sherry
Adds a small amount of acidity and aroma to the finished sauce.

The step that matters

Simmering gently under a cover. A gentle simmer keeps the gosling tender without toughening its proteins, while the lid limits evaporation so the stock does not reduce too far. A rolling boil would tighten the meat and make it dry.

Swap the peas

How well each one fits the dish's main ingredients (butter, flour, carrot, onion, clove, turnip, sherry):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against butter, flour, carrot, onion, clove, turnip, sherry. 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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