Why it works: Sage and peas work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 204 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓
Duck, with Green Peas
Ingredients
Directions
Braise
Half roast the duck.
Place it in a stewpan with the gravy and sage leaves.
Cover and let it cook for 30 minutes.
Add the boiled green peas and thicken the gravy.
Serve
Serve the duck with the gravy and peas poured over it.
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.
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Sage + peastop 15% of all pairsSmell alikemoderateCooked together204 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
- Provides the main meat, and its fat renders as the bird cooks.
- Gravy
- Supplies moisture and savoury flavour that the duck cooks in.
- Green peas
- Add sweetness, body and bright colour to the finished gravy.
- Sage
- Adds a herbal aroma to the gravy.
The step that matters
Add the boiled green peas and thicken the gravy. The peas are already cooked, so they only need to be heated through. Simmering them too long turns them soft and dull in colour, and it can make the gravy taste flat.
“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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