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To Roast Ducks

Roasted duck stuffed with parboiled onions, sage, salt, pepper, and butter, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Roast Ducks

Ingredients

Directions

Prepare the ducks

  1. Remove the heads and necks from the ducks, leaving the feet on.

  2. Hold the ducks in boiling water for a few minutes to loosen the skin, then peel it off.

  3. Wipe the outsides of the ducks with a dry cloth and wash the insides with water.

Stuff and roast

  1. Stuff the ducks with a mixture of parboiled onions, minced sage, salt, pepper, and butter if desired.

  2. Truss the feet behind the backs and spit the ducks firmly.

  3. Roast the ducks at a brisk fire, basting constantly.

  4. When the breasts are plumped and steam draws towards the fire, dish the ducks quickly.

Serve

  1. Serve with good brown gravy poured around them.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sage + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together3,312 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Ducks
Provide the main meat, whose fat renders and skin crisps during roasting.
Butter
Adds fat and richness to the stuffing, keeping the meat moist as it cooks.
Onions
Parboiled onions in the stuffing add aromatic sweetness and moisture as they steam inside the bird.
Sage
Contributes an aromatic, earthy flavour that complements the rich duck meat.

The step that matters

Basting constantly while roasting. Frequent basting keeps the surface moist and helps the skin brown and crisp evenly. Dishing the ducks too late, once the breasts are plumped, risks dry meat, so timing matters as much as the basting.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against sage, pepper, butter. 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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