How to make
Soak the duck for about an hour in cold water.
Stew the finely chopped onion in fat. Add the chopped gizzards, livers and heart. Stir. Add the washed rice. Cook, until the rice becomes translucent. Pour about 1 cup of warm water.
Once the rice has swelled, season with salt and black pepper. Remove the stuffing from the heat.
Stuff the duck.
Finely chop the sauerkraut. Put it on the bottom of a suitable deep baking tray. Place the duck in it and coat it liberally with butter.
Pour warm water, until it covers the sauerkraut. Cover the baking pan tightly with aluminum foil.
Place the baking pan in a preheated oven. Bake for about an hour and a half.
Check roasted duck halfway through cooking and add more water, if necessary. Pour the sauce over it.
Before it is ready, roast it, until a golden crust is obtained, by removing the foil.
The stuffed wild duck is ready.
