Method : Combine peppercorns, allspice, bay leaves, and 1/3 cup vegetable oil and process in a blender until smooth. Trim the duck thighs of excess fat (but do not skin), cover with marinade, wrap and refrigerate overnight. Generously salt the shredded cabbage, and turn and squeeze with hands for approximately 5 minutes. Turn out into a colander, set over a bowl, and set aside. Stew tomatoes in boiling water for approximately 20 minutes. Drain, break up, and push through a sieve using a wooden spoon. Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside. Warm the bacon in a large heavy pot. When the bacon becomes translucent and begins to fry, take off heat momentarily, pour off fat, then return to the heat and add onions and carrots. Saute, stirring, for approximately 15 minutes, until the onions are golden in color and the carrots began to soften. Add garlic and fennel and saute for another 2-3 minutes. Add drained cabbage and cook over medium flame, stirring from time to time, approximately 10 minutes. Add tomato sauce, veal stock, Vermouth, and pickled cabbage or sauerkraut. Adjust the salt and pepper and cook uncovered, stirring from time to time, until the liquid has partially evaporated and the flavors have mellowed. Turn off heat, add dill, and mix well. Remove the duck thighs from the refrigerator, unwrap and shake off excess marinade. Sear the thighs in vegetable oil until crispy on the outside, but still uncooked in the interior, about 5 minutes per side. Turn out the cabbage into a large braiser and even out the top. Arrange the meats on top of the cabbage, cover the braiser, place in an oven preheated to 350F and braise for 2 hours. Separately, boil or steam the potatoes. Dress with melted butter before serving. Serve the cabbage directly from the braiser, with potatoes on the side.