Categories: Poultry, Chinese 
      Yield: 4 servings 
  
      1    Duckling                            1 tb Kosher salt 
      2 ts Peppercorns                         1 tb Sugar, brown 
      1 ts Thyme, whole dried                  1 tb Brandy 
      2    Bay leaf; crumbled                  1    Garlic clove 
      6    Cloves                              5    Red cabbage leaves 
  
  Cut off the wingtips from the duck and wrap them up with the giblets for 
  making stock.  Pull out and discard any loose interior fat. Rinse the duck 
  inside and out and pat dry, inside and out. Mix together in a spice mill or 
  mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine 
  texture. Combine in a small dish with the brown sugar and brandy. Place the 
  duck in a heavy plastic bag that fits snugly. Rub half the spice mixture 
  inside the duck and the remaining half over the outside. Place the garlic 
  in the duck's cavity. Close the bag tightly and refrigerate 24 hours, 
  rubbing the surface and squeezing in the spices occasionally. Remove the 
  duck from the bag and gently pat it dry. Set it on a cake rack over a plate 
  and return it, uncovered, to the refrigerator for another 24 hours or so, 
  turning it once. Pat the duck to dry it thoroughly (if not already dry) and 
  let it come to room temperature (at least two hours). Preheat the oven to 
  300. Using a large needle and white cotton thread, sew closed the neck and 
  tail openings.  Place the duck on its side on a rack set in a roasting pan. 
  Roast the duck for 45 minutes. With the needle, prick the fatty parts on 
  the upper side; do not prick deeply enough to pierce the flesh. Grab the 
  duck by the legs and turn it over onto the other side. Increase the oven 
  temperature to 350 and roast 30 minutes. Price the fatty parts on the 
  upturned side and then turn the duck onto its breast. Increase the heat to 
  400 and roast about 30 minutes longer, or until the duck is deeply browned 
  and most of the fat has melted away. Remove from the oven and let cool 1 to 
  3 hours before serving. To serve: Using a heavy cleaver or poultry shears, 
  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