PHYLLO: 1 one-pound box phyllo dough Oil or clarified butter Wax paper or parchment paper
Lay down one sheet wax paper. Next, lay down one sheet phyllo on top of wax paper. Butter phyllo with brush, taking care not to rip phyllo. Add another phyllo sheet on top; butter. Repeat this process three more times. Add sixth layer of phyllo on top of buttered layers, but do not butter. Cut layered sheets of phyllo in half, cross-wise. Repeat entire procedure until all phyllo is used.
NOTE: Work quickly, as the phyllo dries in minutes.
FILLING: Oil 1 whole duckling, cleaned of fat or silver skin, or 3- to 6-ounce duckling breast cut into 1/4-inch slivers 3 shallots, minced 3 cloves garlic, finely chopped 3/4 tablespoon minced fresh ginger 2 medium-sized fresh peaches, skinned and cut into small wedges 1 teaspoon cumin 1/2 teaspoon dry mustard 1 tablespoon ancho chili, finely chopped 2 sprigs fresh tarragon (about 1 tablespoon) 2 sprigs fresh thyme (about 1/2 tablespoon) 1 1/2 cups apple juice 1/4 cup cider 1/2 tablespoon Spanish paprika Cornstarch and water 1 head Napa cabbage, cut into 1/4-inch pieces
Quickly saute duckling pieces in large pan over high heat, using about 2 tablespoons oil. Cook rare, and remove to flat container and refrigerate. Using same pan, lightly saute next 3 ingredients for 3 minutes. …