Roasted And Braised Duck With Sauerkraut

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven.

3. 3

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

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

   When it is nicely browned and has 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

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

7. 7

   Turn the heat to low, and cover the pan.

8. 8

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

9. 9

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

10. 10

    Carve and serve.

* Per serving · 4 servings · Values may vary.

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