Duckling with Sauerkraut

Ingredients

• duckling
• butter the size of an egg
• veal stock
• white wine
• 1 kilo sauerkraut
• 250 grammes belly bacon
• 2 décilitres veal gravy
• sauce Demi-glace

Instructions

1. Put into the duckling a piece of butter the size of an egg kneaded with chopped parsley and shallots.
2. Colour the bird in the oven, then set it in a pan lined for braising.
3. Moisten to its height with two thirds veal stock and one third white wine, and braise gently until completely cooked.
4. Separately, braise a kilo of sauerkraut with 250 grammes of belly bacon.
5. At three quarters of the cooking, drain the sauerkraut and finish cooking it with 2 décilitres of veal gravy and 1 décilitre of white wine, until the moistening is completely reduced.
6. Dish the duckling and surround it with the sauerkraut, bordered with the bacon cut into rectangles.
7. Serve the reduced braising stock, with sauce Demi-glace added, separately.