1. Cut the duck into 2 halves. Put 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 off. 3. Strain the meat jus into a pot and reduce it to get a more robust flavour. The consistency should be thicker. Then mix the sauce into the shredded meat and leave to cool. 3. In the meantime, prepare the cabbage leaves, which we carefully separate from the stalk. We put them to steam in the convection oven for 9 minutes. Cool in cold water and cut out the hard woody 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 to a roll shape making sure the meat won't come out. Then put everything on a greased baking sheet and bake in a preheated combi oven. Bake until golden brown.