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Duck, Braised, with Turnips

A braised duck served with turnips and a reduced stock glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Turnip and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,252 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Duck, Braised, with Turnips

Ingredients

Directions

Prepare the duck

  1. Truss and lard the duck.

  2. Braise the duck as directed in the previous recipe.

  3. Brush the duck with warm glaze.

  4. Crisp the lardoons in the oven.

Make the sauce and turnips

  1. Strain the stock and reduce it by boiling until about half the liquid remains.

  2. Add the sherry and season with salt and pepper to taste.

  3. Cut the turnips into dice and cook until tender.

Serve

  1. Place the duck on a hot dish.

  2. Arrange the turnips around it.

  3. Pour the sauce over.

  4. Serve.

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. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sherry + turniptop 16% of all pairs
    Smell alikemoderate
    Cooked together358 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Sherry + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

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 becomes tender through long braising.
Good stock
Forms the braising liquid and, reduced, becomes the body of the sauce.
Larding bacon
Adds fat that bastes the lean duck meat and flavours it from within.
Sherry
Adds acidity and aromatic depth to the reduced sauce.
Young turnips
Contribute mild sweetness and a tender texture as a side vegetable.

The step that matters

Reducing the stock. Boiling the stock until about half remains concentrates its flavour and gelatin, giving the sauce body. Reducing too little leaves it thin and watery, while reducing too far can make it overly salty once seasoned.

Swap the turnip

How well each one fits the dish's main ingredients (sherry, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits better
  4. Turnipthe original

Fit is the average pairing score against sherry, 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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