¼ cup vegetable oil
2 whole dressed ducks
1 jar sauerkraut, undrained
1 cup sliced green onions
1 cup coarsely shredded carrots
½ teaspoon freshly ground pepper
¼ teaspoon cayenne
1 large jalapeno, sliced

In 6-quart Dutch oven or stockpot, heat oil over medium heat.  Add ducks.  Cook for 8 to 10 minutes, or until meat is browned, turning occasionally.  Remove ducks.  Drain and discard oil from Dutch oven.  Return ducks to Dutch oven.

Add remaining ingredients, except jalapeno pepper.  Stir to combine.  Bring to a boil over medium-high heat.  Reduce heat to low.  Cover.  Simmer for 1 ½ to 2 hours, or until meat is tender.
Remove ducks from sauerkraut mixture.  Cool slightly.  Remove meat from bones.  Discard bones.  Cut meat into ¾ inch pieces.  Return duck pieces to Dutch oven. Stir in jalapeno pepper.  Cook for 5 to 10 minutes, or until jalapeno pepper is tender crisp.

In 10-inch nonstick skillet, heat oil over medium heat.  Add vegetable strips.  Cook for 5 to 8 minutes, or until vegetables are tender crisp, stirring occasionally.  Serve duck with vegetables.