| 1 | Cut off the wingtips from the duck and wrap them up with the giblets for making stock. |
| 2 | Pull out and discard any loose interior fat. |
| 3 | Rinse the duck inside and out and pat dry, inside and out. |
| 4 | Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. |
| 5 | Grind to a fine texture. |
| 6 | Combine in a small dish with the brown sugar and brandy. |
| 7 | Place the duck in a heavy plastic bag that fits snugly. |
| 8 | Rub half the spice mixture inside the duck and the remaining half over the outside. |
| 9 | Place the garlic in the duck"s cavity. |
| 10 | Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. |
| 11 | Remove the duck from the bag and gently pat it dry. |
| 12 | 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. |
| 13 | Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). |
| 14 | Preheat the oven to 300. |
| 15 | Using a large needle and white cotton thread, sew closed the neck and tail openings. |
| 16 | Place the duck on its side on a rack set in a roasting pan. |
| 17 | Roast the duck for 45 minutes. |
| 18 | With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. |
| 19 | Grab the duck by the legs and turn it over onto the other side. |
| 20 | Increase the oven temperature to 350 and roast 30 minutes. |
| 21 | Price the fatty parts on the upturned side and then turn the duck onto its breast. |
| 22 | 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. |
| 23 | Remove from the oven and let cool 1 to 3 hours before serving. |
| 24 | 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. |
| 25 | Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. |
| 26 | 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 magazin |
