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Duck Pie

A pie made with a young duck, veal cutlet, duck stuffing, and pie crust, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Duck Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Parboil the duck for a few minutes to reduce the strong taste.

Assemble and bake

  1. Place the veal cutlet at the bottom of a pie dish.

  2. Add a small quantity of duck stuffing on top of the veal cutlet.

  3. Cover the pie with pie crust.

  4. Bake in a 400°F (200°C) oven until cooked through.

  5. Serve hot.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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

Young duck
Forms the main meat of the pie, providing the dish's core flavor and substance.
Veal cutlet
Lies beneath the stuffing as an additional layer of meat, adding richness and body.
Duck stuffing
Sits between the meat and the crust, adding moisture and seasoning to the filling.
Pie crust
Encloses the filling, trapping steam and browning in the oven to form the outer shell.

The step that matters

Parboil the duck. Parboiling for a few minutes reduces the strong taste of the duck, as the record states. Boiling too long can partly cook the meat before baking, so timing matters.

“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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