Ingredients
- 400 roast about
- 350 roast
- 5 cabbage leaves (red)
- 2 bay leaf
- 1 duckling
- 1 garlic clove
- 1/2 spice mixture inside the duck
- 1/2 over the outside
- 1 tb brandy
- 1 tb sugar
- 1 tb kosher salt
- 2 ts peppercorns
- 1 ts thyme
cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350 oven 15 minutes. --Food & Wine magazine
