Ingredients: one 4-5 lb duck (2-2.5 kg), 2 big onions, 1 big head of garlic, 2-3 big carrots, 2-3 big parsnips, 2 lb sauerkraut, 2-3 tomatoes, 1 red bell pepper, 3 table spoons sunflower or olive oil (3 oz fl or 90 ml), ground black pepper, ground paprika, 1 bay leaf, salt.
1. Use 2 oz fl oil (60 ml) to wet an Aluminum cooking tray and place the duck in the tray.
2. Cut one onion in pieces (about 6 pieces)
3. Cut the carrots and the parsnips in 2 in (5 cm) pieces.
4. Separate the garlic in cloves.
5. Place the onions, carrots and parsnips pieces as well as the garlic cloves in the tray, spreading them uniform around the duck. Add salt and ground black pepper.
6. Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius).
7. Cover the cooking tray with Aluminum foil and place it in the oven.
8. Every half hour check the duck with a fork (the fork has to go in easily), and use a cooking oil pump to spray the duck with the juice formed in the tray every time you check it.
9. Place one table spoon (1 oz fl or 30 ml) of oil in a frying pan and heat it up on the stove.
10. Chop the other onion and the red bell pepper and slice the tomatoes.
11. Stir fry the onion until is starting to get yellowish.
12. Add the sauerkraut and the red bell pepper and stir every 2-3 minutes until the juice is gone.
13. Add the tomatoes, the bay leaf, salt, ground black pepper, ground paprika and keep stirring for another 10-15 minutes.
14. When the duck is almost done, remove the Aluminum foil cover, spray the duck with the juice using the cooking oil pump, and live it uncovered for another 10-15 minutes (or until is forming a medium brown crust) increasing the temperature to 400 degrees Fahrenheit (around 200 degrees Celsius).
Place the duck on top of the sauerkraut in a big plate and serve it hot with Italian or French style bread.