Roasted And Braised Duck With Sauerkraut

• 1 duck, about 4 pounds
• Salt and freshly ground black pepper
• 1 quart sauerkraut, rinsed
• 2 teaspoons paprika
• 1/2 cup dry white wine or water
• 2 bay leaves

1. Preheat the oven to 375 degrees.
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. Roast the duck for about 1 1/2 hours, checking occasionally to make sure it is browning steadily.
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. 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. Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in.
7. Turn the heat to low, and cover the pan.
8. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
9. Cook another 15 minutes or so, until the duck is quite tender.
10. Carve and serve.

duck, salt, sauerkraut, paprika, white wine, bay leaves

Taken from cooking.nytimes.com/recipes/7931 (may not work)