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Fillets of Ducklings with Green Peas

Duck fillets sautéed with green peas, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fillets of Ducklings with Green Peas

Ingredients

Directions

Prepare

  1. Prepare the ducklings by cleaning and cutting them into fillets.

  2. Season the fillets with salt and pepper.

Cook and serve

  1. In a skillet, melt butter over medium heat.

  2. Cook the duckling fillets until golden brown on both sides.

  3. Add the green peas to the skillet and cook until tender.

  4. Serve the duckling fillets with the green peas.

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. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  2. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Ducklings
Provide the meat, which is cut into fillets and browned in butter.
Green peas
Add a tender, sweet vegetable that cooks in the pan drippings and butter.
Butter
Conducts heat in the skillet and helps the fillets brown golden on both sides.

The step that matters

Cook the duckling fillets until golden brown on both sides. Duck skin and fat render slowly, so cooking over medium heat lets fat melt out and the surface brown evenly. Searing too hot can scorch the outside before the meat cooks through.

Swap the peas

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

  1. Walnutfits better
  2. Black-eyed peafits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against 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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