• 1 (3 1/2-pound) whole duck (available at Whole Foods nationwide)
• 1 small yellow onion , sliced in half
• 1 head garlic , cloves separated and unpeeled
• 1 bunch fresh thyme
• 1 bunch fresh parsley
• 1 bunch fresh rosemary
• 2 tablespoons kosher salt
• 1 tablespoon pepper
• 1/2 cup red wine vinegar
• 1 cup Vermont maple syrup

• 2 tablespoons canola oil
• 1 tablespoon butter
• 2 ribs celery , finely diced
• 2 large carrots , peeled and finely diced
• 1 medium yellow onion , diced
• 4 cloves garlic , thinly sliced
• 2 heads Savoy cabbage (cored and white ribs removed), blanched
• Kosher salt and pepper to taste

To make duck:
Preheat oven to 350°. Remove innards from cavity of duck and wash bird thoroughly. Fill duck with onion, garlic, herbs, salt and pepper. In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture.

Place duck on roasting rack and cook 1 hour, glazing periodically.

To make cabbage:
In a large sauté pan over medium flame, heat oil. Add butter, celery and carrots; sauté 5 minutes. Add onion and garlic; sauté another 5 minutes, or until onions are translucent. Add cabbage, then season with salt and pepper. Place on a platter and serve roasted duck on top.