Skip to main content
Main

To Hash a Dugk

A stew of duck, ham or bacon, peas, and wine, seasoned with pepper and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and peas 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 ↓

To Hash a Dugk

Ingredients

Directions

Prepare the duck

  1. Season the cut duck with pepper and mixed spices.

  2. In a stew pan, place a layer of thin slices of cold ham or bacon.

  3. Add the duck on top and cover it with more ham.

  4. Add just enough water to moisten the duck and pour over the red wine.

  5. Cover the pan tightly and let it stew for 1 hour.

Prepare the peas and serve

  1. Prepare the boiled green peas mixed with batter and pepper.

  2. Serve the peas around the hashed duck.

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 + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  2. Pepper + red winetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Red wine + peastop 17% of all pairs
    Smell alikemoderate
    Cooked together72 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Ham + peastop 18% of all pairs
    Smell alikemoderate
    Cooked together402 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Duck
Provides the main meat, which becomes tender as it stews slowly in liquid.
Red wine
Adds acidity and aroma, and helps flavour the stewing liquid.
Green peas
Provide bulk and a fresh, sweet vegetable contrast to the rich meat.
Batter
Binds the boiled peas together with the pepper into a coating mixture.

The step that matters

Covering the pan tightly while stewing. A tight lid traps steam so the duck stays moist and cooks evenly over the long simmer. If the liquid boils away, the meat can dry out and toughen, so the pan needs enough moisture from the added water and wine.

Swap the peas

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

  1. Beansfits about as well
  2. Peasthe original
  3. Chestnutfits about as well
  4. Lentilsfits less well

Fit is the average pairing score against pepper, ham, red wine. 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.

More duck hash recipes

Wild 6 See all 26 →

You might also like

Green PeasGreen Peas229 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes