Slow cooked duck with green cabbage

It's fall, it's time for dishes that cook slowly. This time I tried to slow cook duck instead of chicken, and remembered to check that the oven was actually at temperature. Pull the skin off the duck thighs, rub in salt and pepper, put in an oven-safe dish with parsley, thyme, rosemary and the zest from a lemon. Pour over a mixture of olive and rapeseed oils (I used 3 dl for 2 thighs) and cook at 100 C / 200 F for about 4 hours. Remove the thighs and keep them warm under tinfoil, raise the oven to 175 C / 350 F, mix in shredded green cabbage in the oven-dish with salt (and additional oil if needed), cook for 15 minutes, then add the thighs on top and let it all heat through.