Duck And Sauerkraut - cooking recipe

Ingredients

1 young duck
flour
salt to taste
pepper to taste
1 qt. sauerkraut
1/2 c. water
2 Tbsp. duck fat or other shortening

Preparation

Wipe duck, inside and out.
Sprinkle cavity with salt and pepper.
Dust outside with flour, salt and pepper.
In deep kettle, slowly brown duck on all sides in shortening.
Remove from heat.
Stuff cavity loosely with sauerkraut.
Put duck back in kettle, cover with any remaining sauerkraut and its juice.
Add water, simmer 1 hour or until duck is tender.
Check ever so often to be sure there is liquid in bottom of kettle; add water if necessary.
Serve on long platter surrounded by kraut.
Mashed potatoes are a must with this.