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1
Heat a 5-quart Dutch oven or pot over medium-low eat.
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2
Melt the duck fat and butter, then add the onion.
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3
Cook, stirring occasionally, until the onion is softened and golden but not browned, about 10 minutes.
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4
Meanwhile, rinse the sauerkraut under hot water to remove excess salt.
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5
When it starts to stick to your fingers, drain well and squeeze out as much liquid as possible with your hands.
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6
Add the sauerkraut, bay leaves, and juniper berries to the onions, season with salt, and stir once.
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7
Arrange the knuckles, ribs, and both bacons in the sauerkraut, partially burying them in the mixture.
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8
Top with the garlic, then add the wine.
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9
Cover, bring to a boil, then reduce the heat and simmer for 2 hours.
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10
About 30 minutes before serving, arrange the potatoes in a single layer over the meat.
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11
Cover and continue cooking until the potatoes and meat are tender.
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12
About 20 minutes before serving, place the knacks in a medium saucepan and cover with cold water.
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13
Bring to a very gentle simmer and cook until heated through, about 15 minutes.
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14
Do not let the water boil or the knacks will explode.
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15
Transfer the potatoes and meat from the Dutch oven to a large serving platter, let cool slightly, and slice the meat.
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16
Transfer the sauerkraut to the platter.
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17
Top with the knacks.
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18
Serve with mustard and horseradish sauce on the side.
