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Fillets of Ducklings and Stewed Peas

Fillets of ducklings served with stewed peas and glazed bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and peas work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓

Fillets of Ducklings and Stewed Peas

Ingredients

Directions

Prepare the duckling

  1. Roast the ducklings lightly and remove the fillets.

  2. Place the fillets in a sauté pan and pour thin glaze over them.

  3. At dinner time, warm the fillets in the glaze without boiling.

Prepare the bread

  1. Cut the bread into shapes similar to the ducklings and fry lightly.

  2. Glaze the fried bread slices.

Plate and serve

  1. Arrange the fillets and bread alternately on a serving dish.

  2. Serve stewed peas in the center of the dish.

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. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

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

What each ingredient does

Ducklings
Provide the main meat, whose fillets are roasted lightly and then gently warmed in glaze.
Thin glaze
Adds moisture and a glossy, flavourful coating to the fillets and bread.
Bread
Fried and glazed slices serve as a crisp, golden accompaniment shaped like the duckling.

The step that matters

Warm the fillets in the glaze without boiling. Boiling the glaze can toughen the duck meat and make the glaze thick or uneven, so gentle heat keeps the fillets tender and the coating smooth.

“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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