Ingredients for the Known Ground reconstruction
Ingredient amounts shown for 2 servings.
Known Ground reconstruction
- 1whole plucked wild duck, 2 to 3 pounds
- 2 tbspunsalted butter, softened
- 2 tbspfresh mint, finely chopped and divided
- 2/3 cupunsalted game or chicken stock
- 2 tsplemon juice
- 1 tspkosher salt
Known Ground reconstruction — not personally tested
Escoffier's historical formula specifies Aylesbury duckling. The practical version below is a Known Ground wild-waterfowl reconstruction; it is not presented as Escoffier's wild-duck formula.
The historical bird is domestic Aylesbury duckling. A covered Dutch oven approximates poêlé while a small amount of butter compensates for the leaner hunted bird.
Instructions
1. Heat the oven to 400°F. Mix the butter with half the mint and put it inside the seasoned duck.
2. Roast in a covered Dutch oven until the breast, innermost thigh, and wing reach 165°F (74°C), uncovering briefly if the skin needs color.
3. Rest the duck. Deglaze the pot with stock and lemon juice, simmer briefly, strain, and add the remaining mint.
4. Carve the duck and spoon the mint jus over it.
Historical formula
Escoffier stuffs an Aylesbury duckling with one ounce of butter and a pinch of chopped mint, poêlés it, then deglazes with clear veal gravy and lemon juice. He strains the jus, adds another pinch of mint, and pours it over the duckling.
Source note
Source-preserving summary from Auguste Escoffier, *A Guide to Modern Cookery* (1907), a public-domain English edition. Source location: No. 1746, p. 540; 1903 p. 872.
Published after editorial review
Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.
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