Recipe detail

Directions

1. Cut the duck into 2 halves. Pour onion, garlic, ginger and thyme into a deep 2/3 gastro container. Cover with honey and add the duck. Mix everything and let the duck marinate for a while. Then salt and pepper. Cover with red wine and add a little water. The duck should be at least 2/3 submerged.

2. Put it in the combi oven and let it simmer slowly overnight for at least 12 hours. After finishing, carefully remove the duck and let it cool slightly. Carefully peel the meat.
3. Strain the meat roast into a pot and boil it to get a more pronounced taste. The consistency should be thicker. Then mix the baked goods into the shredded meat and leave to cool.

3. In the meantime, prepare the cabbage leaves, which we carefully separate from the skin. We put them to steam in the convection oven for 9 minutes. Cool in cold water and cut out the chestnut-shaped centers of the leaves.

4. Spread the leaves on the work surface and, depending on the size, create the appropriate portion size. Place the meat on top of the leaves and carefully wrap it in a rolling pin.
Regions should be translated. Then put everything on a greased baking sheet and bake in a preheated combi oven. Bake until golden brown.