Heat a small saucepan over medium heat.

Add onion cubes and stir to melt. Add the brown sugar, salt, and pepper and stir until the onions are completely dissolved.

Pour the red wine vinegar into the mixture and simmer for eight to 10 minutes. Stir and allow mixture to cool.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Lay the beef fry and duck fry in a large broiler pan (you can use a baking sheet, but a broiler pan will yield crispier meat). Sprinkle with brown sugar. Add the mini kabanos to the tray.

Place a small sheet of parchment paper on top of a piece of aluminum foil. Remove the corned beef from the packaging and place in the center of the parchment.

Mix the honey and mustard. Smear the mixture over the corned beef. Lift each slice and smear with the mixture, without separating the slices of meat from the pile. Fold the parchment around the corned beef, then seal it in the foil. Put aside the rest of the honey mustard for serving.

Place the broiler pan on the middle rack of your oven and the corned beef packet on the lower rack. Bake for nine minutes. Remove broiler pan and flip over the beef fry and duck fry slices. Brush them with maple syrup and return to oven. Bake an additional nine minutes. Remove broiler tray from oven and cool.

Switch oven temperature to broil. Open the corned beef packet and move it to the center rack of your oven. Broil on high for three to five minutes.

Place the onion marmalade in a small serving bowl. Place the remaining honey mustard in another small bowl. (These are your dips.)

You can put the baby gherkins and pickled cauliflower in bowls or directly on your board. Neatly arrange each meat separately on the board. You can make a family board or divide into mini individual boards.