This duck is amazing and SUPER easy to make. Just rub on the seasonings and throw it in the oven. I used a Muscovy duck, but any duck works for this recipe. I find a savory duck is far more popular in a group dinner rather than the sweet duck you usually have. The day before... Rub 2 tsp. Seasoning Salt 1/2 tsp. Accent 2 tsp. Minced Garlic 1 tsp. Pepper 2 tsp. Paprika into the skin and the cavity of the duck. *Add a halved lemon or orange inside the duck for added flavor(optional) Keep the duck covered in refrigerator until ready to roast. The day of cooking... Preheat oven to 400 degrees. Slice or poke holes in the duck's skin. Not the meat, only the skin, this is very important. Place duck in a roasting pan. Roast duck in preheated oven for 1 hour. Reduce oven heat to 350 degrees. Spoon pan juices over bird, and continue cooking for 45 more minutes. Baste duck again, and cook for 15 more minutes, or until golden brown. ENJOY!!! For Duck with Sauerkraut ... *When your duck is almost done, after you have turned your oven heat down to 350 degrees... pour off most of the fat, and add 1 jar of rinsed sauerkraut and seasonings if you desire(I like caraway seeds, paprika and a bay leaf).Bake as directed the rest of the way. Spoon sauerkraut around the plated duck. *Another way is to just season your rinsed sauerkraut, and fill your duck cavity with it, This is a bit greasier kraut, but the taste is DIVINE!