Ingredient
Duck
Three views of what duck relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
Out of duck? Try one of these.
Ranked by aroma-compound similarity from FlavorDB. See the full list →
Relations
Cooks with
Recipe co-occurrenceThings this is cooked with in real recipes — strongest cue for partners on the plate.
Blended
Chemistry + recipe contextSimilar in both chemistry and recipe use — the most versatile lens.
- Sand ginger0.75
- Dark soy sauce0.75
- Oyster sauce0.75
- Tsao ko0.75
- Tofu skin0.75
- Celtuce0.75
- Shaoxing wine0.74
- Doubanjiang0.74
- Lotus root0.74
- Light soy sauce0.74
- Sichuan peppercorn0.74
- Hot pot base0.73
- Braising liquid0.73
- Chili pepper0.73
- Goose0.73
- Five spice powder0.72
- Dried tangerine peel0.72
- Msg0.71
- Bamboo shoot0.71
- Frog leg0.71
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
- Duck fat0.41
- Lotus root0.40
- Dried tangerine peel0.40
- Chu hou paste0.39
- Duck stock0.39
- Sand ginger0.39
- Tofu skin0.39
- Oyster sauce0.39
- Dark soy sauce0.39
- Sour bamboo shoot0.38
- Pickled ginger0.37
- Braising liquid0.37
- Tsao ko0.36
- Cordyceps flower0.36
- Preserved plum0.36
- Sichuan peppercorn0.36
- Offal0.36
- Quail egg0.35
- Five spice powder0.35
- Broth0.35
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
Cooks with
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Cooks with
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Cooks with
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Cooks with
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Cooks with
Chinese savory pantry staples
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Cooks with
Chinese pantry staples
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Blended
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Blended
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Blended
East Asian savory broth ingredients
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Blended
Chinese braising pantry ingredients
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Blended
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Blended
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Tastes like
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Tastes like
Chinese savory pantry ingredients
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Tastes like
East Asian fermented pastes and aromatics
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Tastes like
Savory condiments and prepared sauces
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Tastes like
Chinese regional cooking ingredients
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Tastes like
Chinese braising aromatics and condiments
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Slug duck