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Duck with Green Peas

Duck joints simmered in stock, browned, then served with green peas and a flour‑butter gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and peas are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Duck with Green Peas

Ingredients

Directions

Prepare the duck

  1. Cut the duck into joints.

  2. Put the back and odd pieces into a saucepan with the stock and simmer gently with a small piece of onion and a bunch of herbs if desired.

Brown and braise

  1. Heat the butter in a frying pan until very hot.

  2. Season the duck joints with pepper and salt, dredge with flour, and fry until nicely browned.

  3. Strain the stock and return it to the saucepan.

  4. Add the fried duck joints and let them simmer for about an hour.

Finish and serve

  1. Meanwhile, boil the peas in the usual way.

  2. If the gravy is not thick enough, thicken it with a little flour and butter.

  3. Add the peas, simmer together for a few minutes, and serve with a wall of mashed potatoes around.

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. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

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

What each ingredient does

Duck
Provides the meat and fat that flavour the gravy and become tender during simmering.
Brown stock
Forms the liquid base of the gravy and carries flavour into the duck.
Butter
Fat for frying that browns the duck joints and adds richness to the dish.
Flour (in the method)
Dredged on the duck to help browning and later thickens the gravy.
Green peas
Add fresh sweetness and colour, cooked briefly in the finished gravy.

The step that matters

Browning the dredged duck joints. Flour-dusted meat browns through the Maillard reaction when the fat is very hot and the pieces are not crowded. Pale, steamed joints give a weak, washed-out gravy flavour.

“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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