Choucroute

Heat a 5-quart Dutch oven or pot over medium-low eat. Melt the duck fat and butter, then add the onion. Cook, stirring occasionally, until the onion is softened and golden but not browned, about 10 minutes.

Meanwhile, rinse the sauerkraut under hot water to remove excess salt. When it starts to stick to your fingers, drain well and squeeze out as much liquid as possible with your hands.

Add the sauerkraut, bay leaves, and juniper berries to the onions, season with salt, and stir once. Arrange the knuckles, ribs, and both bacons in the sauerkraut, partially burying them in the mixture. Top with the garlic, then add the wine. Cover, bring to a boil, then reduce the heat and simmer for 2 hours.