For the Brine:
2 tablespoons salt, more to taste
1 teaspoon ground black pepper, more to taste
2 garlic cloves, minced
6 bay leaves, crushed
One 5-pound Long Island (a.k.a Pekin) duck

For the Roasting Pan:
14 garlic cloves, smashed and peeled
1 lemon, quartered
3 large sage sprigs
1 bunch thyme
2 pounds apples, cored and cut into 8 pieces
1 pound fingerling potatoes, cut into 3/4-inch thick rounds
1 large red onion, cut into chunks
2 bay leaves
3 tablespoons honey