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Duck Stewed

A duck stewed in gravy, wine, onion, lemon peel, cayenne pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Duck Stewed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Lard the duck if desired and half-roast it.

Stew

  1. Place the duck in a stew pan with gravy, wine, onion, lemon peel, cayenne, and salt.

  2. Cover and stew gently until tender.

Finish and serve

  1. Remove the duck, skim the sauce, and boil it quickly.

  2. Pour the sauce over the duck and add truffles and morels if desired.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Red wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Red wine + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + lemontop 19% of all pairs
    Smell alikemoderate
    Cooked together15,646 recipes

    Shared aroma: decanal (soap, orange peel).

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 during slow stewing.
Gravy
Forms the braising liquid that moistens the duck and carries the flavour.
Red wine
Adds acidity and depth to the sauce as it reduces.
Onion or shallot
Adds aromatic sweetness that flavours the stewing liquid.

The step that matters

Stew gently until tender. Gentle, low heat lets the connective tissue in the duck break down slowly, so the meat becomes tender without drying out. A hard boil would toughen the muscle fibres and make the meat stringy.

Swap the onion

How well each one fits the dish's main ingredients (red wine, lemon, pepper, truffle):

  1. Tomatofits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against red wine, lemon, pepper, truffle. 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.

More stewed duck recipes

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