Ducks with Sauerkraut

Dress two nice ducks; place them in a saucepan lined with bards of fat pork, some carrots and onions and a garnished bunch of parsley (No. 123); moisten with stock (No. 194a), boil; skim and cook in a moderate oven for an hour to an hour a half. Put two pounds of well washed sauerkraut in a saucepan, add two onions, one containing two cloves, half a pound of sliced carrots, half a pound of blanched breast of bacon and half a pound of raw sausage (with or without garlic according to taste). Moisten with half broth and half fat taken from the stock-pot, boil and cook slowly for two hours, then drain and dish it around the duck with the sausage and bacon cut in slices dressed intercalated. Stir a poivrade sauce (No. 522) into the duck stock, pour a third of it over the ducks, serving the other two-thirds separately.