Start by cutting the cleaned duck into portions and seasoning it with salt and caraway seeds. In a pan, sauté sliced onions in fat until they’re soft, then layer the duck portions on top of the onions. Cover and braise for about an hour, adding water or broth as needed. Chop the cabbage and mix it with grated apple, sprinkle with sugar, and place this mixture on top of the duck. Pour in a glass of red wine and bake in the oven. Before serving, arrange the duck on a plate alongside some toasted croutons.
**Ingredients:** Duck, 500g of sauerkraut, onion, apple, 1 cup of red wine, salt, sugar, caraway seeds.