Ingredients (for 6 servings):
1 prepared duck (about 4 1/2 lb), salt, 4-5 oz streaky bacon, 2 large red onions, 1 tablespoon sweet paprika, 4 lb sauerkraut, 1/2 teaspoon ground black pepper, 1 small smoked duck or turkey sausage, 1/2 cup white wine, 1 tablespoon flour, 1 small bunch parsley
Cut the duck in half, then again into three pieces each. Fry in a pot over its own fat, for 8-10 minutes, until all surfaces turn white. Remove and set aside. Remove excess fat from pot, leaving 3-4 tablespoonful. Cut the bacon and the peeled onion into small cubes, and sauté both in the remaining duck fat. Sprinkle with the paprika and mix in the sauerkraut. If you find the latter too pungent, rinse it a bit. Cut the strands across a few times. Add enough water to cover it, salt and pepper, finally add the duck pieces. Covered, cook over low heat until almost completely tender. Add the sliced sausage and the wine. Cook some more until done. Arrange the duck on a platter, keep it hot. Let the sauerkraut sit for about 15 minutes. Using a spoon, remove all the fat that has risen to the surface. Sprinkle the top with the flour. (This technique is known as flour-sprinkling.) Wait until the fat soaks up all the flour, then boil for another 3-4 minutes, thickening the sauce of the sauerkraut. Before serving, put some sauerkraut on each plate and place a piece of duck on top of it.
Preparation time: 1 hour 20 minutes
One serving: 3516 kJ/841 kcal