Why it works: Port wine and mustard work together. They rank in the top 10% of all ingredient pairs, and 314 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓
The recipe
Ingredients
Directions
Truss the goose and roast it like a woodcock.
Cut off the apron below the breast in a circular direction.
Pour the port wine or claret mixed with mustard into the body if desired.
Draw out some stuffing with a spoon.
Slice the breast flesh along the indicated lines.
Remove the wings and legs carefully.
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 aroma chemistry they share, and how many recipes mention both.
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Port wine + mustardtop 10% of all pairsAroma overlapmoderateMentioned together314 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Goose
- Provides the main meat and rich fat that carries the flavour of the dish.
- Port wine or claret
- Adds fruity sweetness and aroma to the meat as it is poured into the body.
- Mustard
- Adds sharp, pungent flavour that cuts through the richness of the goose fat.
“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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