Cut off the skin of the duck breasts and cut the meat into small cubes. Dice the onion, peel the potatoes and cut into small cubes. Quarter the pointed cabbage, remove the stalk and cut into strips.
Leave out the skin of the duck breasts in the pot, then remove the skin again and sear the meat in the remaining fat. Add the onion cubes and stew until translucent. Deglaze with the duck stock, add the thyme and then simmer for about 20 minutes.
Then add the pointed cabbage and fill up with the vegetable stock, so that a nice stew is created. After another 10 minutes add the potato cubes. Cook until the potatoes are done. Finally, season with salt and pepper to your own taste.
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