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Dessert

Darioles De Canard a LA St. Germain

A pastry tartlet filled with finely ground duck, Madeira sauce, tangerine, and port wine, served in a pea puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Port wine and currant work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 356 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Darioles De Canard a LA St. Germain

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pastry

  1. Preheat the oven to 350°F (175°C).

  2. Roll out the pastry thinly.

  3. Cut out 8 to 10 rounds with a fluted cutter.

  4. Line the same number of dariole or cassolette molds with the pastry rounds.

  5. Bake the pastry until golden brown and set aside.

Make the duck darioles

  1. Remove the meat from the duck, discarding skin and sinews.

  2. Pound the meat until fine.

  3. Mix in the panade, Madeira sauce, and egg yolks until well combined.

  4. Pass the mixture through a fine sieve.

  5. Dissolve the red-currant jelly in the port wine.

  6. Stir the dissolved jelly into the mixture.

  7. Season to taste.

  8. Add the beaten egg white, cream, juice, and finely grated rind of half a tangerine.

  9. Butter 8 to 10 special dariole molds.

  10. Fill the molds with the mixture.

  11. Poach in the oven for about 30 minutes.

Serve

  1. Unmold each dariole into a cassolette pastry crust lined with a little pea puree.

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. Port wine + curranttop 9% of all pairs
    Smell alikemoderate
    Cooked together356 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + port winetop 15% of all pairs
    Smell alikemoderate
    Cooked together321 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Duck
Provides the main lean meat that is pounded into a fine, delicate mixture.
Eggs
Bind the mixture and set it into a firm, sliceable custard-like texture when baked.
Cream
Adds moisture and richness, keeping the darioles tender rather than dry.
Panade (bread paste)
Adds body and helps the mixture hold together while it sets.
Madeira sauce
Gives the darioles a deep, savoury flavour and colour.

The step that matters

Poach in the oven for about 30 minutes. Egg-based mixtures set through gently; too much heat makes them curdle, puff and turn rubbery, while a gentle bake keeps them smooth and tender.

Swap the tangerine

How well each one fits the dish's main ingredients (sauce, egg, cream, bread, port wine, currant, pepper):

  1. Figfits better
  2. Red currantfits better
  3. Plumfits better
  4. Tangerinethe original

Fit is the average pairing score against sauce, egg, cream, bread, port wine, currant, pepper. 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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