1 head red cabbage, shredded
1 onion, chopped
salt
6 ounces salt pork, diced
1/2 cup red wine or chicken broth
1 duck (5 or 6 pounds)

1. Put cabbage and onion into a bowl, sprinkle with salt, and let stand 10 minutes. Squeeze out liquid.
2. Fry salt pork in a skillet until golden. Add cabbage onion mixture and wine. Cover and simmer 20 minutes.
3. Place duck in a roasting pan.
4. Bake at 425 F 30 minutes. Drain off fat. Spoon cabbage mixture over duck. Reduce oven temperature to 350 F. Bake about 45 minutes, or until duck is tender. Baste frequently.