No. 2053
Brant Ducks with Cauliflower Villeroi—Roasted
Canards Sauvages Brant Rotis aux Chouxfleurs Villeroi
Brant ducks are prepared the same as blackhead ducks and when roasted, dress them on a long dish; garnish around with cauliflowers a la Villeroi (No. 2716), serving a separate poivrade sauce (No. 522) into which incorporate half as much fresh butter.