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1
Wash the sauerkraut in cold water, and drain.
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2
Wash and drain again, squeezing it to eliminate as much water as possible.
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3
Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
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4
Season the duck legs with salt and freshly ground pepper, and brown them on both sides.
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5
Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan.
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6
Add the onions, the garlic, and the carrots, and saute for about 5 minutes, or until the onions are translucent.
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7
Scatter the sauerkraut over the vegetables, and stir to incorporate.
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8
Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves.
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9
Pour in the white wine and enough chicken broth almost to cover the sauerkraut.
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10
Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
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11
While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel.
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12
Saute the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
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13
Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary.
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14
Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender.
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15
Remove the corned beef and slice against the grain.
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16
Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
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17
Put the mustard and the vinegar in a small bowl and stir together.
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18
Season with salt and freshly ground pepper, and slowly whisk in the oil.
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19
Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.
