Escoffier’s Wild Duck with Port Jus

Known Ground reconstruction of Escoffier's wild duck formula.

Source reference: Roasts, p. 989 · Read the public-domain source

Photograph: Reserved for a future Known Ground field photograph and testing note.

Known Ground reconstruction — not personally tested. This is a new Known Ground translation of the 1903 formula. Arrowroot remains the historical thickener, and the Port seasons rather than dominates the jus.

Historical source vs. current safety guidance. Escoffier directs that this bird remain underdone. The Known Ground reconstruction instead follows current USDA guidance to cook duck and goose to 165°F (74°C), checked in the thickest breast and innermost thigh and wing without touching bone.

Safety note. Escoffier directs that this bird remain underdone. The Known Ground reconstruction instead follows current USDA guidance to cook duck and goose to 165°F (74°C), checked in the thickest breast and innermost thigh and wing without touching bone.

Adaptation sources: Le Guide Culinaire (1903) · Waterfowl Cooking Basics · Duck and Goose from Farm to Table

Mise en place

Ingredients for the Known Ground reconstruction

Servings

Known Ground reconstruction

1whole plucked wild duck, 2 to 3 pounds, patted dry
1 tspkosher salt
3/4 cupunsalted game or chicken stock, Port jus
1/4 cupruby Port, Port jus

Port jus

1 tsparrowroot, mixed with 1 tablespoon cold water

Known Ground reconstruction — not personally tested

Escoffier's historical formula specifies wild duck directly.

This is a new Known Ground translation of the 1903 formula. Arrowroot remains the historical thickener, and the Port seasons rather than dominates the jus.

Instructions

1. Heat the oven to 475°F, season the duck, and roast until the breast, innermost thigh, and wing reach 165°F (74°C). Rest the bird and pour off excess fat.

2. Deglaze the roasting pan with stock, strain into a small saucepan, and simmer briefly. Add Port, then whisk in the arrowroot slurry and cook only until the jus lightly coats a spoon.

3. Carve the duck and serve the Port jus separately.

Historical formula

Known Ground translation from the 1903 French source: Roast the wild duck; serve separately a very fine jus, bound with arrowroot and flavored with Port.

Source note

Known Ground English translation from Auguste Escoffier, *Le Guide Culinaire* (1903), a public-domain French edition. Source location: Roasts, p. 989.

Historical source vs. current safety guidance

Escoffier directs that this bird remain underdone. The Known Ground reconstruction instead follows current USDA guidance to cook duck and goose to 165°F (74°C), checked in the thickest breast and innermost thigh and wing without touching bone.

Editorial record

Published after editorial review

Last revised 8/21/2026. Evidence and limitations should be interpreted as described in the article.

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