Name: Duck and Kraut
Ingredients: 1 (3-lb) duck; 2 qt Sauerkraut (i prefer kraut packed in glass rather than cans.); 2 sm Yellow onions; peeled; 3 tb Brown sugar; Fresh ground black pepper; to taste

We as Bible-believing evangelical Christians are locked in a battle. This is not a friendly gentleman's discussion. It is a life and death conflict between the spiritual hosts of wickedness and those who claim the name of Christ… But do we really believe that we are in a life and death battle? Do we really believe that the part we play in the battle has consequences for whether or not men and women will spend eternity in hell? Or whether or not those who do live will live in a climate of moral perversion and degradation? Sadly, we must say that very few in the evangelical world have acted as if these things are true... Where is the clear voice speaking to the crucial issues of the day with distinctively biblical, Christian answers? With tears we must say it is not there and that a large segment of the evangelical world has become seduced by the world spirit of this present age. And more than this, we can expect the future to be a further disaster if the evangelical world does not take a stand for biblical truth and morality in the full spectrum of life.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
	American	Game	4	Servings

INGREDIENTS

1		(3-lb) duck
2	qt	Sauerkraut (i prefer kraut packed in glass rather than cans.)
2	sm	Yellow onions; peeled
3	tb	Brown sugar
		Fresh ground black pepper; to taste

INSTRUCTIONS

Place the duck in a roasting pan and roast in a 400&deg; oven until lightly
browned, about 25 minutes. Remove and cool a bit. Disregard the fat in the
pan.
Place the duck in a very close-fitting casserole and pack the sauerkraut
around and under the duck. Put the remaining kraut, along with the juice,
on top. Add the onions to the pot. Add 1 cup of water and top with the
sugar and black pepper.
Cover and bake at 325&deg; until the duck is very tender, about 1-1/2 hours.
It is traditional to serve this dish with rich mashed potatoes.
This very rich dish needs a green salad and a big bowl of creamy mashed
potatoes.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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