Salt and pepper the duck the day before you cook it. Prick the skin to let the juice out. Put flour and paprika on the skin. Stuff the duck with sauerkraut and caraway seed and skewer the opening. put the duck in a roasting pan with the cover off.

Cook in a 500 degree oven until well brown; about 35-45 minutes. Turn down to 350 degrees; cover; baste often with stock. Cook about 2 1/2 hours (or more) until done.

NOTE: This recipe can also be used with capon. In that case, turn the oven to 450 degrees for browning and finish at 350 degrees.