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1
Cut off the wingtips from the duck and wrap them up with the giblets for making stock.
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2
Pull out and discard any loose interior fat.
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3
Rinse the duck inside and out and pat dry, inside and out.
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4
Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt.
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5
Grind to a fine texture.
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6
Combine in a small dish with the brown sugar and brandy.
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7
Place the duck in a heavy plastic bag that fits snugly.
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8
Rub half the spice mixture inside the duck and the remaining half over the outside.
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9
Place the garlic in the duck's cavity.
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10
Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally.
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11
Remove the duck from the bag and gently pat it dry.
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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.
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13
Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours).
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14
Preheat the oven to 300.
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15
Using a large needle and white cotton thread, sew closed the neck and tail openings.
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16
Place the duck on its side on a rack set in a roasting pan.
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17
Roast the duck for 45 minutes.
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18
With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh.
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19
Grab the duck by the legs and turn it over onto the other side.
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20
Increase the oven temperature to 350 and roast 30 minutes.
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21
Price the fatty parts on the upturned side and then turn the duck onto its breast.
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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.
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23
Remove from the oven and let cool 1 to 3 hours before serving.
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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.
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25
Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them.
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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 350F (180C) oven 15 minutes.
