Wild Duck Braised with Orange, after Escoffier’s Duckling

Known Ground reconstruction — not personally tested

Escoffier's historical formula specifies domestic duckling. The practical version below is a Known Ground wild-waterfowl reconstruction; it is not presented as Escoffier's wild-duck formula.

Escoffier specifies domestic duckling and distinguishes this braise from roast duck à l’orange. Wild ducks are braised until tender; demi-glace replaces Espagnole, and citrus enters only after reduction.

Instructions

1. Brown the seasoned ducks in butter. Add stock and demi-glace, cover, and braise at 325°F until tender and at least 165°F (74°C).

2. Remove the ducks. Degrease and reduce the braising sauce until concentrated, then strain.

3. Blanch the fine orange and lemon zest twice in fresh water. Off the heat, add orange and lemon juice and the drained zest; do not boil again.

4. Carve the ducks, glaze lightly with sauce, surround with raw orange sections, and serve the remaining sauce separately.

Historical formula

Escoffier braises a duckling in brown stock and Espagnole until it can be cut with a spoon. He degreases and reduces the sauce, then adds the juice of two oranges and half a lemon plus blanched julienne zest, without boiling again, and surrounds the duckling with raw-skinned orange sections.

Source note

Source-preserving summary from Auguste Escoffier, *A Guide to Modern Cookery* (1907), a public-domain English edition. Source location: No. 1750, pp. 541–542; 1903 pp. 873–874.