Duckling on Cabbage

Pat the duckling dry with paper towels and season generously inside and out with salt and peppercorns, rubbing the seasonings into the skin.

Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Brown the whole duckling on all sides in the hot lard, turning carefully every few minutes until the skin is golden and crisp.

Remove the duckling from the pot and set aside on a plate to rest briefly.

Drain the sauerkraut in a colander and add it to the same pot with the rendered fat, stirring to coat evenly with the duck fat.

Stir in the tomato sauce and paprika, mixing well to combine with the sauerkraut.

Nestle the browned duckling back into the sauerkraut bed, breast-side up, and scatter the unripe tomatoes around it.

Pour the borş liquid around the duckling (not over it) to add acidity and flavor to the braising liquid.

Cover the pot with a tight-fitting lid and reduce heat to medium-low, then braise gently until the duckling is tender and cooked through.

Check the duckling for doneness by piercing the thickest part of the thigh with a fork—juices should run clear with no pink.

Transfer the duckling to a cutting board and rest for 5 minutes, then quarter or portion as desired.

Spoon the braised sauerkraut and tomatoes onto a serving platter, arrange the duckling portions on top, and serve hot with the pan juices spooned over.