Duck And Sauerkraut

1. 1

   Wipe duck, inside and out.

2. 2

   Sprinkle cavity with salt and pepper.

3. 3

   Dust outside with flour, salt and pepper.

4. 4

   In deep kettle, slowly brown duck on all sides in shortening.

5. 5

   Remove from heat.

6. 6

   Stuff cavity loosely with sauerkraut.

7. 7

   Put duck back in kettle, cover with any remaining sauerkraut and its juice.

8. 8

   Add water, simmer 1 hour or until duck is tender.

9. 9

   Check ever so often to be sure there is liquid in bottom of kettle; add water if necessary.

10. 10

    Serve on long platter surrounded by kraut.

11. 11

    Mashed potatoes are a must with this.

No additional tips available.