I can only get frozen duck so I buy one at least three days before cooking, thaw it out and let it sit in the fridge UNCOVERED for a few days. This dries out the skin and will make crispy skin as the final product.
Since I don’t want all that duck fat in my kraut, I put the duck into a roasting pan and roast at 425F for about 45 mins. I poke the skin (don’t go into the meat) periodically with a fork so the fat drains out.
While the duck is pre-roasting I drain the kraut in a collander but I don’t rinse it. Put it into a covered roasting pan (I use my turkey roaster), add caraway seeds and add enough white wine or beer to just come up to the level of the kraut. Cover and put in the oven with the duck.
After the 45-minute pre-roasting, remove the duck and the covered kraut from the oven. Transfer the duck onto the kraut. Add more wine or beer, the kraut should have liquid to cover. Replace the roaster lid and braise about 1 1/2 hours at 350F. Raise the heat to 450F, remove the lid and let the duck get golden brown. Remove from oven and let sit about 20 minutes. Put the roasting pan on the table and dig in! Enjoy!