duck
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Rite
Ducks are given in pairs at Chinese weddings because mandarin ducks mate for life, and the image of the pair is embroidered on bedding and painted on gifts as the standard emblem of a marriage. Peking duck's ceremony, the skin carved to be eaten in a pancake with scallion and cucumber, made a bird into a performance. In Chinese practice the pair matters more than the individual bird.
Classic Food of China (Yan-Kit So, 1992)
Connections
11 bonds · 11 sourcedCanard a l'orange.
Read from the entry for duck in the 2008 edition, where orange: juice, zest is set in bold.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for duck in the 2008 edition.
Pato no tucupi, the dish of Para.
Read in Raymundo Heraldo Maués, Almoço do Círio, Religião & Sociedade 36(2), 2016, page 230, pato no tucupi and maniçoba as the dishes of the Círio lunch, and page 232, the duck boiled, roasted, cut and cooked again in tucupi. Cascudo, also cited: page 142, tucupi the king of sauces and the famous companion of duck.
Five-spice duck.
Read in Yan-Kit's Classic Chinese Cookbook, page 216, Fragrant and Crispy Duck marinated in wine, salt and five-spice powder, and page 199, the Cantonese roast duck variation; the cited Classic Food of China was not the book in hand.
Szechwan smoked duck and duck stuffed with glutinous rice, both steamed over star anise.
Relocated in Yan-Kit's Classic Chinese Cookbook, page 116, half the star anise in the cavity and half on the breast before steaming, and page 114; the cited Classic Food of China was not the book in hand.
Pato no tucupi, the duck boiled in tucupi with jambu.
Read in Raymundo Heraldo Maués, Almoço do Círio, Religião & Sociedade 36(2), 2016, page 232: of the seasonings of the duck cooked in tucupi, 'um que é essencial: o jambu'. Cascudo, also cited, has not been checked for this pairing.
Fesenjan, walnut and pomegranate.
Searched in Food of Life, 2011 edition, page 318, pomegranate khoresh with roasted duck, the fesenjan made without the chicken and served with a whole roast duck; page 319 has it with duck breast.
Duck and wild rice pemmican.
Ecological rather than chemical. Manoomin beds are waterfowl habitat and the seed feeds mallards and ring-necked ducks through the weeks before the harvest, so the bird is fattened on the grain it is served with. The pairing is the food chain, eaten in order.
Manoomin: the ecology and importance of a wetland treasure (Kathleen Smith, 2025)
Read in Sherman's The Sioux Chef's Indigenous Kitchen, 2017, pages 104 to 105, duck and wild rice pemmican.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for duck in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for honey in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for duck in the 2008 edition.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "duck", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/duck
/archive/duck
Bonds are tiered by source, origin-tradition references first.