Classic Czech Roasted Duck with Dumplings and Sauerkraut

Method

1. Preheat oven to 200°C (400°F).
2. Season the duck with salt and pepper. Roast for 1.5 hours.
3. While the duck roasts, make dumplings: mix flour, egg, milk, and butter. Roll into small pieces.
4. In a pan, cook onion and caraway seeds. Add sauerkraut and simmer.
5. Cook dumplings in boiling water until floating.
6. Serve duck with dumplings and sauerkraut.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.