Instructions: Place the duck in a roasting pan and roast in a 400 oven until lightly browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the pan.

Place the duck in a very close-fitting casserole and pack the sauerkraut around and under the duck. Put the remaining kraut, along with the juice, on top. Add the onions to the pot. Add 1 cup of water and top with the sugar and black pepper.

Cover and bake at 325 until the duck is very tender, about 1-1/2 hours.

It is traditional to serve this dish with rich mashed potatoes.

This very rich dish needs a green salad and a big bowl of creamy mashed potatoes.

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