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Boned Duck Stewed Eagout Fashion

A stewed duck stuffed with forced meat, salted sheep's tongue, hard‑boiled eggs, and served with meatballs and smoked beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Boned Duck Stewed Eagout Fashion

Ingredients

Directions

Prepare the duck

  1. Bone the duck or have your poulterer do it.

  2. Boil the salted sheep's tongue.

  3. Skin and trim the boiled tongue.

  4. Place the tongue and the whole hard-boiled eggs in the center of the forced meat.

  5. Shape the mixture into a ball.

  6. Stuff the ball inside the duck.

Stew

  1. Put the duck in a stewpan with chopped onions, garlic, marjoram, thyme, salt, pepper, pickled walnut, and cayenne.

  2. Remove the duck from the stewpan.

  3. Strain the liquid.

  4. Pour the strained liquid over the duck.

  5. Add small meatballs and slices of smoked beef.

  6. Mix flour, lemon juice, and browning in a bowl.

  7. Stir the mixture into the stew.

Serve

  1. Serve the duck in the center of a dish with beef slices underneath and meatballs around, garnished with quarters of hard-boiled eggs.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Marjoram + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  4. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  5. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

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

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

What each ingredient does

Duck
Forms the main body of the dish, providing the meat that becomes tender through slow stewing.
Forced meat
Adds a rich, well-seasoned stuffing that stays moist and flavourful inside the bird.
Flour
Thickens the strained stewing liquid into a smoother, more cohesive sauce.
Lemon juice
Adds acidity that brightens the rich stewed flavours and balances the fat.
Pickled walnut
Contributes a sharp, tangy depth of flavour to the stewing liquid.

The step that matters

Stirring the flour, lemon and browning into the stew. Flour must be mixed smoothly into liquid before it goes into the stew, or it clumps. Stirring it in well also lets it thicken evenly rather than leaving lumps or a floury taste.

Swap the walnut

How well each one fits the dish's main ingredients (meat, egg, onion, garlic, marjoram, thyme, pepper):

  1. Beansfits better
  2. Lentilsfits better
  3. Chickpeafits better
  4. Walnutthe original

Fit is the average pairing score against meat, egg, onion, garlic, marjoram, thyme, 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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