Duck with cabbage is mainly widespread in the middle and lower Valle Camonica, and is a tradition in the village of Angone, a village part of Darfo Boario Terme, where they dedicate a festival to this specialty every summer. A particularity of this recipe is the use of St. Peter's herb in the filling, which is normally used in the preparation of melted butter. The dish was cooked in the periods when cabbage was available.

INGREDIENTS
For 8 people:
1 deboned duck of about 2 kg
2 kg of cabbage
150 g of breadcrumbs
Various cured meats (2 fresh sausages or other)
White meat (2 chicken legs or other)
Butter to taste
2 eggs
1 bunch of St. Peter's grass leaves (also known as costmary)
1 bunch of parsley

PREPARATION
Combine the breadcrumbs, grated cheese, various cold cuts and white meat, melted butter, eggs, chopped costmary and parsley: mix everything together. Then fill the duck with the stuffing and sew it up: put it into a pan with butter and the previously boiled cabbage. Cook in the oven for about 3 hours at 170 degrees.

ANECDOTES
Particolare è l’utilizzo nel ripieno dell’erba di S. Piero usata principalmente per la preparazione del burro fuso.
A particularity of this recipe is the use of St. Peter's herb in the filling, which is normally used in the preparation of melted butter.