Duck in Game Pickle with Saurkraut Stuffing

Properly rinse and dry the duck, remove the fat. Remove the fat gland. Cut wing tips into small pieces and put them with the giblets to cool.

Now cook the marinade. Finely dice carrots, celery, ginger and onions. Crush garlic cloves unpeeled. Add all remaining spices, vinegar and wine to the diced greens, bring to a boil, then cool. Put duck together with marinade into freezer bag, seal bag tightly. Leave the duck in the marinade for at least 24 hours, turning it several times.

One day later at the beginning cook the saürkraut stuffing. To do this, roughly cut carrots, leek and celery into triangles or possibly dice them and cook with the sauerkraut in goose lard for 20 minutes.

Then remove the duck from the pickle, season with salt, season with pepper and fill with the cooled sauerkraut. Put the duck in the oven and cook at 200° Celsius (gas 3) for about 2 hours, depending on the size a little longer.

When the duck is in the oven, cook the sauce. To do this, pour the dressing through a sieve at the beginning. Keep the greens and the liquid. Coarsely chop the wing tips and the neck of the duck. Coarsely chop the giblets (except the liver) and brown them vigorously in the fat.

When the meat has taken color, add the greens from the pickle and sizzle over medium heat until they have taken color.

Extinguish with the dressing and cook, with the saucepan open and over medium heat, on a

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