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Duck, Hashed

A hash of duck pieces simmered in gravy and tomato pulp, topped with Parmesan and served over boiled macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,490 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Duck, Hashed

Ingredients

Directions

Make the sauce

  1. Cut the duck into neat pieces.

  2. Mix gravy and tomato pulp to cover the duck pieces.

  3. Heat the sauce first.

  4. Add the duck to the sauce.

Assemble and serve

  1. Stir in seasoning to taste and Parmesan cheese before serving.

  2. Arrange boiled macaroni around the dish.

  3. Pour cheese sauce over the macaroni.

  4. Place the duck in the center.

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. Tomato + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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, which is cut into pieces and warmed in the sauce.
Gravy
Adds moisture and savoury depth to the sauce that coats the duck.
Tomato pulp
Adds acidity and body to the sauce.
Brown roux
Thickens the sauce so it clings to the duck and macaroni.
Parmesan cheese
Adds salty, savoury flavour and melts into the sauce.
Macaroni
Forms a starchy base around the dish that holds the sauce.

“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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