Roast Duck Legs With Savoy Cabbage (Cuisses De Canard Au Chou)

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Ingredients for 4 servings

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

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