- 1 duck
- 1 can sauerkraut
- 1 small can frozen orange juice concentrate
- 1 stalk celery, chopped
- 1 small onion, chopped
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- Salt and pepper duck.
- Mix kraut, orange juice concentrate, celery and onion and pack over and
around duck in a covered Dutch oven.
- Roast at 325 degrees F for 4 hours. If the duck becomes too dry during cooking,
add a small amount of water. Kraut will disappear during cooking.
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