Rub some paprika and salt onto the duck and place it onto a tray.
Put the duck into the 350°F / 180°C oven for 3 - 4 hours.
Check the duck in every 20 minutes. Flip it over then pour some grease over the skin.
Duck Pieces
Take the duck apart.
Cut off the loose fat and skin and cut them up into ½" / 1.5cm pieces. This will provide the grease to keep duck moist during roasting.
Put the small bits in the bottom of a high walled dish, like a Pyrex and the bigger pieces on top.
Close the dish then put it into the 350°F / 180°C oven for 3 - 4 hours.
Check occasionally if everything is alright. When the meat on top seems to be roasting move them to the bottom bringing the pieces from the bottom to the top. When the meat is tender, take the pieces out and skin upward, place them onto a tray on the top shelf of the oven for additional roasting.
Pour a bit of grease on top and roast it for about 10 minutes until the skin gets the desired golden brown color.
Mashed Potatoes
Peel, dice and rinse the potatoes. Cook potatoes until tender for about 20 minutes then drain water.
Add Creme Fraiche, salt and duck grease to the potato.
Mash and mix everything together.
Cabbage stew
Take the middle part out of the cabbage.
Slice it up.
Pour oil into a pan then saute onion, salt until it gets a glassy / translucent look for about 5 minutes.
Turn the heat down to medium low and while stirring occasionally, caramelize the onion naturally. This gives the dish a dash of sweet flavor, however it'll take about 15 to 20 minutes.
Add the sliced cabbage and turn the heat to high then saute the cabbage while stirring continuously for 10 - 15 minutes until it gets a glassy / translucent look. We may need a bigger frying pan to accommodate the whole cabbage, otherwise it must be done in batches.
When the cabbage loses it's humidity, it will collapse in size, thus a smaller frying pan can be used to cook it ready.
Add water, vinegar then put the lid on and steam cook it until tender on medium to low heat for about 30 - 40 minutes.
Let it to rest for 10 minutes before serving, allowing the flavors to settle.
Notes
While the duck is getting ready there is time enough to prepare for the mashed potatoes and cabbage but times flies by when doing great things. Mashed potatoes doesn't generally require more than 30 minutes from peeling to plate but cabbage is a bit trickier. The cabbage stew needs almost as much time from whole to plate as the duck, therefore when the duck is in the oven, we can start preparing the cabbage thus we won't risk people drooling over the ready duck waiting for the cabbage.