Prepare an egg-sized piece of butter mixed with some chopped shallots and parsley; insert this inside the duckling.

Brown the duckling in the oven and then place it in a braising pan on a bed of sliced vegetables and herbs; moisten with 2 parts veal stock and 1 part white wine to just cover and braise it until tender.

At the same time, braise 1 kg (2¼ lb) sauerkraut with a 250 g (9 oz) piece of streaky bacon; when three-quarters cooked, drain it and finish its cooking with 2 dl (7 fl oz or ⅞ U.S. cup) veal gravy and 1 dl (3½ fl oz or ½ U.S. cup) white wine. Cook until all the liquid is completely reduced.

Place the duckling on a dish, surround with the sauerkraut and on top of this arrange a border of the bacon cut into rectangles.

Serve separately the reduced cooking liquid from the duck thickened with Sauce Demi-glace.

As an alternative the duckling may be presented as follows: Arrange the sauerkraut as a border on a dish and surround with the bacon cut in rectangles; cut the duck in portions, place in the centre of the sauerkraut and coat with the reduced braising liquid thickened with Sauce Demi-glace.