Here’s a simple procedure for duck in which you first roast the bird and then braise it briefly. It keeps even the breast meat moist while making the legs ultratender. There are many options for the braising medium, but none provides more complementary flavor with less work than sauerkraut. The result is a moist bird with a sauce that doubles as a side vegetable. Although the cooking takes some time, you can practically ignore the duck as it roasts; if the oven temperature is moderate, it will brown more or less automatically and render its fat at the same time.
The best sauerkraut is sold in bulk, but you can buy perfectly good sauerkraut in jars or plastic bags in the supermarket. Just make sure the only ingredients are cabbage and salt. Inferior sauerkraut contains preservatives, and that sold in cans tastes tinny.
