How to cook
In a deep frying pan or pot put the oil and sauerkraut, cut into larger pieces. If your sauerkraut is very salty, rinse it beforehand with cold water and strain it in a colander. Fry the sauerkraut lightly, add the diced pickled carrots and sprinkle them with paprika.
Pour all of that into the clay pot, at the bottom of which we have put the whole unpeeled garlic cloves, pieces of pickled ginger, bay leaf, allspice, black pepper and cumin. Make a nest in the sauerkraut, where we then place the duck.
The duck is washed well and rubbed inside and out with a little salt, ground black pepper, cumin, paprika and oil.
The cleaned and washed offal are added in it - liver, heart, neck, giblets.
Pour the water into the clay pot, cover it with a lid and bake it in a moderately heated oven (356°F (180 degrees)) for about an hour and a half.
Then remove the lid and place it back in the oven for another 20-25 minutes, until the duck forms a nice appetizing skin. After 15 minutes, I turned it over to form a golden crust on both sides.
It is good after turning off the oven to let the duck rest inside without opening the door for at least twenty minutes.
The duck is served, divided into portions and garnished with sauerkraut and the sauce that has separated in the clay pot. For the sauce, it is good to serve it with delicious homemade bread for dipping.
Enjoy your meal!