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Ingredients

• 1 Tbs. five-spice powder
• 1 tsp. ground cumin
• 1 tsp. dried thyme
• 1 tsp. paprika
• Large pinch of allspice
• Pinch of cayenne pepper
• 5 garlic cloves
• Salt and freshly ground black pepper, to taste
• 5 Tbs. Cognac or brandy
• 4 duck legs with thighs attached, 3 to 4 lb. total
• 3 to 5 fresh rosemary sprigs
• 1 carrot, peeled and diced
• 1 shallot, chopped
• 4 to 5 Tbs. unsalted butter
• 1 savoy cabbage, about 2 lb., cored and
  ;thinly sliced
• 3 Tbs. heavy cream
• 1 bouquet garni
• 1 garlic clove, sliced
• 1 cup dry red wine
• 2 cups chicken or beef stock, or a combination
• 1 rounded Tbs. tomato paste

Description

The Spice Mixture In This Classic Dish Is Slightly Exotic, Reflecting The Influence Of A Former Colony, Vietnam, But Added So Subtly To Such A Traditional French Presentation That It Typifies Exactly What Parisian Food Is All About. If Desired, The Duck C

Williams-Sonoma