Crisp Roasted Cabbage

1. 1

   Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water.

2. 2

   Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour.

3. 3

   Scoop out the duck-skin cracklings, drain on paper towels and season with salt.

4. 4

   Reserve the duck fat.

5. 5

   Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat.

6. 6

   Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish.

7. 7

   Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss.

8. 8

   Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes.

9. 9

   Sprinkle with the duck-skin cracklings and roast 2 more minutes.

10. 10

    Drizzle with the vinegar.

11. 11

    Photograph by Anna Williams

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