Perfect Pairings & Recipes for
Wild Duck
Exquisite wild duck flavour pairings and recipes, revealed through data science.
Wild duck is defined by the unmistakable flavours of game and iron, but beneath its umami surface lies a nuanced symphony of subtle flavour notes: porcini, lamb, and even hints of petrichor contribute remarkable depth. The key to finding the perfect pairing for wild duck is understanding how these notes harmonise.
To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our exploration reveals, for instance, how the animalic, fatty 4-methyloctanoic acid in fatback can enrich wild duck, and how celery's selinon notes forge a beautiful synergy with its wild meatiness.
Flavour Profile Of Wild Duck Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Wild duck: Gamey, Iron, Porcini, Ovine, Petrichor, Musky, Asparagus, Parsnip, Proteolytic, Walnut, Mustard, Sage, Fungus, Mouldy, Leather, Bean, Butyric, Spinach, Gentian, Copper, Hay, Poultry, Rice, Adipose, Cinchona, Thyme, Rosemary, Tomatoey, Allicin, Pine, Peaty, Brettanomyces, Potato, Porcine, Olivey, Grassy, Capsaicin, Charred, Smoky, Glutamic, Fishy, Celery, Squash, Oleic, Bovine
An ingredient's flavour profile is determined by its core characteristics (e.g. carnal, earthy, and maillard) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.
Unlocking Flavour Combinations
To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.
The Flavours That Harmonise With Gamey Notes
Strength of Association Between Flavours
The flavours most associated with gamey notes are: Hoppy, Celery, Tannic, Liquorice, Fennel, Chanterelle, Balsam, Oxidized, Saffron, Brassica, Oaky, Clove, Brettanomyces, Basil, Petrichor.
Our analysis shows that the flavour of game is strongly associated with the flavour of celery. This suggests we should look for ingredients with a celery-like flavour, such as celery, when pairing with the gamey aroma accents of wild duck.
The recipe below provides inspiration for pairing wild duck with celery.
Harmonious Flavours Of Wild Duck
Just as our ingredient analysis revealed that game and hoppy flavour accents are often used together, we can identify the full profile of flavours that harmonise with each of the flavours present in wild duck. For instance, the ironny notes of wild duck are strongly associated with wheaty and malty flavours.
The aroma notes linked to the various aroma notes of wild duck can be seen highlighted in the pink bars below.
Flavour Profile Of Wild Duck And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Wild duck: Gamey, Iron, Porcini, Ovine, Petrichor, Musky, Asparagus, Parsnip, Proteolytic, Walnut, Mustard, Sage, Fungus, Mouldy, Leather, Bean, Butyric, Spinach, Gentian, Copper, Hay, Poultry, Rice, Adipose, Cinchona, Thyme, Rosemary, Tomatoey, Allicin, Pine, Peaty, Brettanomyces, Potato, Porcine, Olivey, Grassy, Capsaicin, Charred, Smoky, Glutamic, Fishy, Celery, Squash, Oleic, Bovine
Matching Flavour Profiles
The flavour profile of fatback offers many of the aroma accents complementary to wild duck, including fatty and porcine aroma notes. Because the flavour profile of fatback has many of the of the features that are complementary to wild duck, they are likely to pair very well together.
Prominent Flavour Notes Of Fatback Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Fatback: Adipose, Porcine, Oleic, Proteolytic, Seedy, Iron, Ovine, Buttery, Musky, Butyric, Mustard, Toasted, Bean, Ginger, Allicin, Rice, Glutamic, Oxidized, Olivey
The chart above shows the unique profile of fatback across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with wild duck.
Recipes That Pair Wild Duck With Fatback
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of wild duck, we can identify other ingredients that are likely to pair well.
Wild Duck's Harmonious Flavours And Complementary Ingredients
Wild duck's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Herbal
Spice
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of wild duck, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to wild duck.
What To Drink With Wild Duck
The wheat notes in wheat beer make it a perfect pairing with wild duck. Likewise, the rice flavours in genmaicha tea create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of wild duck below.
Which Vegetables Go With Wild Duck?
Choose vegetables that cut through its meatiness or lift its leathery earthiness. Green cabbage and cabbage offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Endive add a gentle, oniony brightness, while french bean introduces a sophisticated, anise-tinged elegance.
Alternatively, embrace vegetables that harmonise with wild duck's meatiness. The addition of celeriac, with its subtle petrichor notes, can complement the lamb beautifully, while green olive lends a crisp vegetal notes.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Wild duck), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.