Wild Duck with Truffles, after Escoffier’s Rouen Duckling

Known Ground reconstruction — not personally tested

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

The source specifies underdone domestic Rouen duckling and true Rouennaise sauce. The reconstruction uses wild duck cooked to current guidance and a liver-enriched duck demi-glace that is disclosed as an approximation, while retaining Chambertin and five truffles.

Instructions

1. Brown the seasoned ducks in the butter, then roast them in a covered Dutch oven until every portion reaches 165°F (74°C). Rest, remove each breast lengthwise, and cut into thin aiguillettes.

2. Add Burgundy and the peeled truffles to the roasting liquor and simmer gently until the truffles are tender. Remove and slice them; reduce and degrease the liquor.

3. Whisk the reduced liquor and cooked-liver purée into the demi-glace and strain.

4. Alternate warm aiguillettes with truffle slices, coat lightly with sauce, and serve the remainder separately.

Historical formula

Escoffier poêlés a Rouen duckling only just done. He cooks five peeled truffles in one-sixth pint of Chambertin added to the poêling liquor, then reduces, degreases, strains, and combines it with light Rouennaise sauce. The aiguillettes and truffle slices are alternated on a warm dish.

Source note

Source-preserving summary from Auguste Escoffier, *A Guide to Modern Cookery* (1907), a public-domain English edition. Source location: No. 1757, p. 544; 1903 p. 877.

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.