Duckling on Sauerkraut

Pat the duckling dry with paper towels and cut it into serving pieces (breasts, thighs, legs, and wings). Season all pieces generously with salt and set aside.

Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches, brown the duckling pieces on all sides until golden, approximately 3-4 minutes per side, then transfer to a plate.

Pour off excess fat from the pot, leaving about 1 tablespoon. Add the paprika and stir continuously for about 30 seconds until fragrant, being careful not to scorch it.

Add the tomato sauce to the pot and stir to combine with the paprika and browned bits on the bottom.

Drain the sauerkraut thoroughly, pressing gently to remove excess liquid. Add the sauerkraut to the pot and stir well to combine with the tomato and paprika mixture.

Return all the browned duckling pieces to the pot, nestling them into the sauerkraut. Scatter the peppercorns over the top and add a pinch of salt to taste.

Cover the pot with a lid and reduce heat to low. Simmer gently for 60-70 minutes, stirring occasionally, until the duckling is tender and cooked through.

Check for doneness by inserting a knife into the thickest part of the thigh; the meat should be very tender and show no resistance. Adjust seasoning with additional salt and pepper if needed.

Transfer the duckling and sauerkraut to a serving platter or divide among individual bowls, spooning the cooking liquid over the top. Serve hot.