Crisp Roasted Cabbage

Directions

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