Name: Maple-Glazed Whole Duck with Savoy Cabbage
Yield: 1
Ingredients: 1 whole duck (available at Whole Foods, nationwide) -; 1 small yellow onion -; 1 head garlic -; 1 bunch fresh thyme -; 1 bunch fresh parsley -; 1 bunch fresh rosemary -; 2 tbsp. kosher salt -; 1 tbsp. Pepper -; 1/2 c. red wine vinegar -; 1 c. Vermont maple syrup -; 2 tbsp. canola oil -; 1 tbsp. butter -; 2 stalk celery -; 2 large carrots -; 1 medium yellow onion -; 4 clove garlic -; 2 head Savoy cabbage (cored and white ribs removed) -; Kosher salt and pepper to taste -

Maple-Glazed Whole Duck with Savoy Cabbage

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Ingredients for - Maple-Glazed Whole Duck with Savoy Cabbage

1. 1 whole duck (available at Whole Foods, nationwide) -

2. 1 small yellow onion -

3. 1 head garlic -

4. 1 bunch fresh thyme -

5. 1 bunch fresh parsley -

6. 1 bunch fresh rosemary -

7. 2 tbsp. kosher salt -

8. 1 tbsp. Pepper -

9. 1/2 c. red wine vinegar -

10. 1 c. Vermont maple syrup -

11. 2 tbsp. canola oil -

12. 1 tbsp. butter -

13. 2 stalk celery -

14. 2 large carrots -

15. 1 medium yellow onion -

16. 4 clove garlic -

17. 2 head Savoy cabbage (cored and white ribs removed) -

18. Kosher salt and pepper to taste -

How to cook deliciously - Maple-Glazed Whole Duck with Savoy Cabbage

1. Stage

To make duck: Preheat oven to 350 degrees. Remove innards from cavity of duck and wash bird thoroughly. Fill duck with onion, garlic, herbs, salt, and pepper. In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture.

2. Stage

Place duck on roasting rack and cook 1 hour, glazing periodically.

3. Stage

To make cabbage: In a large sauté pan over medium heat, heat oil. Add butter, celery, and carrots; sauté 5 minutes. Add onion and garlic; sauté another 5 minutes, or until onion is translucent. Add cabbage, then season with salt and pepper. Place on a platter and serve roasted duck on top.