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Salmi of Duck

A duck stew made with giblets, stock, spices, onion, cloves, and lemon, garnished with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon 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 ↓

Salmi of Duck

Ingredients

Directions

Prepare the gravy

  1. Put the giblets in a stewpan with stock, salt, pepper, cayenne, onion, and cloves.

  2. Simmer slowly by the fire.

Cook the duck

  1. Roast the duck for 20 minutes.

  2. Cut the duck into neat joints.

  3. Add the joints to the gravy.

  4. Simmer gently for 30 minutes.

Finish and serve

  1. Arrange the joints on a hot dish.

  2. Add lemon juice to the gravy.

  3. Strain the gravy over the duck.

  4. Garnish with toasted bread.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 stew and releases fat and flavour as it cooks.
Giblets
Simmered in the stock to build a rich, savoury base for the gravy.
Stock
Provides the liquid that becomes the gravy and carries the other flavours.
Onion
Adds aromatic sweetness and body to the gravy as it simmers.
Lemon juice
Adds acidity that brightens the rich gravy and balances its fattiness.

Swap the onion

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against pepper, clove, lemon, bread. 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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