Goose · MainEscoffier Waterfowl collectionEscoffier’s Roast Gosling
Escoffier’s direct roast-gosling formula presented as a distinct, immediately served roast.
- Method
- Roast
- Total time
- 225 min
- Difficulty
- moderate
Escoffier: wild duck, teal, wigeon, pintail, and goose
Each recipe preserves the historical formula, identifies the bird Escoffier actually specified, and separates that source from an untested Known Ground reconstruction for a modern kitchen.
24 recipes
Goose · MainEscoffier Waterfowl collection
Photo: Ceeseven · source · CC BY-SA 3.0Goose · MainEscoffier Waterfowl collection
Escoffier’s Goose à la Mode de Visé
A 1903-only goose formula from Visé, translated into a practical garlic-cream preparation.
- Method
- Stovetop
- Total time
- 255 min
- Difficulty
- advanced
Photo: Alpha from Melbourne, Australia · source · CC BY-SA 2.0Goose · MainEscoffier Waterfowl collection.jpg){kind=link}
Escoffier’s Braised Gosling with Horseradish Cream
A direct gosling formula pairing rich braised goose with noodles and cool-sharp horseradish cream.
- Method
- Braise
- Total time
- 210 min
- Difficulty
- moderate
Photo: Wiktor · source · CC BY-SA 3.0Goose · MainEscoffier Waterfowl collection
Escoffier’s English-Style Gosling
Escoffier’s direct English gosling formula, including its unusually generous sage-and-onion stuffing.
- Method
- Roast
- Total time
- 230 min
- Difficulty
- moderate
Photo: Ekki01 · source · CC BY-SA 4.0Goose · MainEscoffier Waterfowl collection
Escoffier’s Alsatian Gosling
A direct gosling preparation whose Alsatian identity comes from sausage, sauerkraut, and bacon.
- Method
- Roast
- Total time
- 215 min
- Difficulty
- moderate
Photo: Modwde Namoes Swealgo · source · CC BY-SA 4.0Goose · MainEscoffier Waterfowl collection
Escoffier’s German-Style Gosling with Apples
Escoffier’s direct gosling formula with its two distinct apple treatments preserved.
- Method
- Braise
- Total time
- 205 min
- Difficulty
- advanced
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6140.jpg){kind=link}
Wild Duck Terrine in Aspic, after Escoffier’s Rouen Duckling
A source-faithful advanced wild reconstruction of Escoffier’s domestic Rouen duckling terrine.
- Method
- Bake
- Total time
- 180 min
- Difficulty
- advanced
Photo: Charles J. Sharp · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Wolvercote_Lakes.jpg){kind=link}
Wild Duck Mousse, after Escoffier’s Rouen Duckling
A home-scale wild reconstruction of Escoffier’s domestic Rouen duckling mousse formula.
- Method
- Stovetop
- Total time
- 95 min
- Difficulty
- advanced
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6162.jpg){kind=link}
Wild Duck with Port, after Escoffier’s Rouen Duckling
The richer domestic Rouen version of Port duck, kept distinct from Escoffier’s direct wild-duck Port formula.
- Method
- Roast
- Total time
- 60 min
- Difficulty
- moderate
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6141.jpg){kind=link}
Wild Duck with Champagne, after Escoffier’s Rouen Duckling
Escoffier’s spare domestic Rouen Champagne formula, adapted honestly for a lean hunted bird.
- Method
- Roast
- Total time
- 60 min
- Difficulty
- moderate
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6166.jpg){kind=link}
Wild Duck with Truffles, after Escoffier’s Rouen Duckling
A transparent wild reconstruction of Escoffier’s luxurious domestic Rouen duckling aiguillettes.
- Method
- Roast
- Total time
- 80 min
- Difficulty
- advanced
Photo: Norbert Nagel · source · CC BY-SA 3.0Wild duck · MainEscoffier Waterfowl collection
Wild Duck Ballotines, after Escoffier’s Duckling
Escoffier’s domestic duckling ballotines rebuilt at home scale with explicit wild-duck identity.
- Method
- Stovetop
- Total time
- 145 min
- Difficulty
- advanced
Photo: Charles J. Sharp · source · CC BY-SA 3.0Wild duck · MainEscoffier Waterfowl collection.JPG){kind=link}
Wild Duck Hot Pie, after Escoffier’s Duckling
A practical but still elaborate wild version of Escoffier’s domestic duckling hot pie.
- Method
- Bake
- Total time
- 195 min
- Difficulty
- advanced
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6148.jpg){kind=link}
Wild Duck with Peas, after Escoffier’s Duckling
Escoffier’s domestic duckling with peas adapted for hunted birds without losing its bacon-and-onion garnish.
- Method
- Braise
- Total time
- 110 min
- Difficulty
- moderate
Photo: Carlos Delgado · source · CC BY-SA 3.0Wild duck · MainEscoffier Waterfowl collection
Wild Duck Braised with Orange, after Escoffier’s Duckling
A hunted-waterfowl version of Escoffier’s distinctly braised—not roasted—domestic orange duckling.
- Method
- Braise
- Total time
- 140 min
- Difficulty
- moderate
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6143.jpg){kind=link}
Wild Duck with Glazed Turnips, after Escoffier’s Duckling
Escoffier’s domestic duckling-and-turnip braise adapted openly for lean hunted ducks.
- Method
- Braise
- Total time
- 130 min
- Difficulty
- moderate
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6147.jpg){kind=link}
Wild Duck with Mint, after Escoffier’s Aylesbury Duckling
A lean-wild-duck reconstruction of Escoffier’s domestic Aylesbury poêlé with mint.
- Method
- Roast
- Total time
- 55 min
- Difficulty
- easy
Photo: Hubertl · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection,_Vienna,_Volksgarten-6165.jpg){kind=link}
Wild Duck with Sauerkraut, after Escoffier’s Nantes Duckling
A hunted-bird reconstruction of Escoffier’s domestic Nantes duckling and sauerkraut formula.
- Method
- Braise
- Total time
- 135 min
- Difficulty
- moderate
Photo: Michal Klajban · source · CC BY-SA 4.0Wild duck · MainEscoffier Waterfowl collection_diving_for_food,_New_Zealand.jpg){kind=link}
Escoffier’s Wild Duck Salmis
The source explicitly sends wild waterfowl to Escoffier’s pheasant salmis method; this reconstruction follows that carcass-sauce structure.
- Method
- Braise
- Total time
- 105 min
- Difficulty
- advanced
Photo: Imran Shah from Islamabad, Pakistan · source · CC BY-SA 2.0Pintail or wigeon · MainEscoffier Waterfowl collection,_Gadwall_(Anas_strepera),_Northern_Pintail_(Anas_acuta)_%26_Eurasian_Coot_(Fulica_atra)_(51305955660).jpg){kind=link}
Escoffier’s Roast Pintail or Wigeon
The source’s shared pintail-and-wigeon roast, retaining the whole-bird treatment and simple garnish.
- Method
- Roast
- Total time
- 38 min
- Difficulty
- easy
Photo: Donald Hobern from Copenhagen, Denmark · source · CC BY 2.0Teal · MainEscoffier Waterfowl collection.jpg){kind=link}
Escoffier’s Roast Teal
Escoffier’s direct treatment for teal, kept deliberately plain and adjusted only for current doneness guidance.
- Method
- Roast
- Total time
- 32 min
- Difficulty
- easy
Photo: King of Hearts · source · CC BY-SA 3.0Wild duck · MainEscoffier Waterfowl collection
Escoffier’s Wild Duck with Port Jus
A direct 1903 wild-duck formula centered on a restrained Port-flavored jus.
- Method
- Roast
- Total time
- 55 min
- Difficulty
- moderate
Photo: This picture was realized by Richard Bartz by using a Canon EF 70-300mm f/4-5.6 IS USM Lens · source · CC BY-SA 2.5Wild duck · MainEscoffier Waterfowl collection
Escoffier’s Wild Duck with Cranberry Sauce
A 1903-only direct wild-duck treatment, translated and reconstructed without turning the cranberry accompaniment into dessert sauce.
- Method
- Roast
- Total time
- 55 min
- Difficulty
- easy
Photo: Aleks G · source · CC BY-SA 3.0Wild duck · MainEscoffier Waterfowl collection.jpg){kind=link}
Escoffier’s Wild Duck à la Bigarrade
A direct wild-duck formula whose identity comes from clear Bigarrade sauce rather than a sweet orange glaze.
- Method
- Roast
- Total time
- 70 min
- Difficulty
- moderate