Escoffier’s Roast Wild Duck

Known Ground reconstruction of Escoffier's wild duck formula.

Source reference: No. 1981, p. 627; 1903 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. The source bird remains wild duck. A hot oven replaces the spit, while lemon and watercress remain the only garnishes.

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: A Guide to Modern Cookery (1907) · 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, about 2 to 3 pounds, giblets removed and patted dry
1 tspkosher salt
1/2 tspblack pepper
1lemon, halved
2 cupswatercress, washed and dried

Known Ground reconstruction — not personally tested

Escoffier's historical formula specifies wild duck directly.

The source bird remains wild duck. A hot oven replaces the spit, while lemon and watercress remain the only garnishes.

Instructions

1. Heat the oven to 475°F with a small roasting pan inside. Season the duck inside and out with salt and pepper.

2. Set the duck breast-side up in the hot pan and roast until the skin is browned and the breast, innermost thigh, and wing reach 165°F (74°C), checking early because wild birds vary greatly in size.

3. Rest for 10 minutes, then carve. Arrange lemon halves and watercress around the bird and serve immediately.

Historical formula

Escoffier says wild ducks are not covered with bacon and are roasted before a fierce fire. He directs that wild duck remain underdone, gives about twenty minutes for roasting, and serves it surrounded with lemons and watercress.

Source note

Source-preserving summary from Auguste Escoffier, *A Guide to Modern Cookery* (1907), a public-domain English edition. Source location: No. 1981, p. 627; 1903 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.

Reader discussion

Discussion

Comments are moderated before appearing here. Keep it useful, specific, and civil.

No approved comments yet. Be the first to add something useful.