Duck stewed with sauerkraut

Duck meat paired with sauerkraut is a classic of cooking, as is goose with apples. Duck meat cannot be called dietary, besides, duck has a lot of fat, but duck meat borscht is extremely tasty and rich. Duck stewed with cabbage can please your guests at a festive table with food, especially if you choose a spectacular large dish for serving.
Everyone has their own recipe for cooking. I'm stewing a duck like this.
The duck should be well-fed, but not old. Buy a duck carcass, rinse it with warm water, dry it with a towel and chop it into pieces. Take a saucepan, (I use a duck house with thick walls). Pork fat cut into slices 0.5 cm thick, lay them on the bottom of the dishes for stewing. Put pieces of duck meat on top of the bacon, add salt, as you like, sprinkle with paprika.
Cut the onion into half rings and scatter them on the duck. The last layer is sauerkraut. Pour hot meat broth over everything, cover with a lid and put on medium heat until boiling. As soon as the broth boils, turn down the heat and simmer the duck with sauerkraut for 2 hours over low heat.
There will be soft cabbage and soft meat in the finished dish.