Kraut mit Fuzher duck with stewed cabbage and potatoes

Fry the duck on high heat until a golden crust appears, after the appearance of a golden crust, cover the duck with a lid and simmer for an hour or twenty hours already on low heat. After this time, we remove excess fat, if the duck was fat. Add finely chopped 1 onion to the meat, salt the meat with onion to taste and add sauerkraut, which was previously squeezed out of excess juice (brine), and the remaining finely chopped onion. Add water so that the water can be seen at the bottom of the pan, simmer over moderate heat until the cabbage is ready.

Melted butter for forming potato balls.
It is necessary to boil (boil) potatoes cut into small pieces. Add salt to taste, drain all the water, add flour and grind until smooth. From hot crushed potatoes, form balls with a spoon, dip a spoon in melted butter beforehand. The dish turns out to be hearty and very tasty. Serve hot with cabbage and duck.
Instead of duck, you can use other meat: pork, chicken, goose.