Widgeon au Chocolat

From Massialot’s Cuisinier roïal et bourgoise (1691). Is this recipe for a wild duck in a ragout with chocolate the earliest French recipe? It certainly may be the only published Aztec recipe in seventeenth-century France using chocolate as a thickener.

Having plucked and cleaned your widgeon, eviscerate it and wash it. Scald it and put it in a pot and season it with salt, pepper