Roasted And Braised Duck with Sauerkraut

1. 1

   Preheat the oven to 375F.

2. 2

   Prick the duck all over with a fork, then sprinkle it with salt and pepper and put it in a large, deep ovenproof skillet or Dutch oven that can later be covered.

3. 3

   Roast the duck, checking occasionally to make sure it is browning steadily, for about 1 1/2 hours.

4. 4

   (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.)

5. 5

   At that point it will be nicely browned and will have rendered a great deal of fat; pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.

6. 6

   Dont worry if the duck does not appear to be fully cooked.

7. 7

   Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in there.

8. 8

   Turn the heat to low and cover.

9. 9

   Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.

10. 10

    Cook for another 15 minutes or so, until the duck is quite tender.

11. 11

    Carve and serve.

12. 12

    As everyone knows from sad experience, a single duck provides skimpy servings for four people.

13. 13

    You can make up for this with side dishes, but there are other solutions as well:

14. 14

    Braise a piece of slab bacon and/or smoked or fresh pork along with the duck, after adding the sauerkraut; youll have to increase the cooking time a bit.

15. 15

    Peel and cut up some potatoes (or carrots, parsnips, or turnips) and cook them along with the duck and sauerkraut.

16. 16

    Finally, you can simply cook more duckstart with 2 ducks or use a couple of duck legs or, best of all, sear a duck breast and serve the slices separately.

* Per serving · 4 servings · Values may vary.