Prep 15 mins
Cook 1 hr
Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Clean and rinse duck; wipe dry and rub with salt and pepper.
- Place in a roasting pan; add sauerkraut, water and sugar.
- Cover and bake at 350°F until tender and golden, allowing 20 to 25 minutes per pound.
- Allow 1 pound per serving.