Duck with Sauerkraut and Apple Stuffing

• 1 duck (4-5 pounds)
• 6 ounces fat salt pork

Dice salt pork and heat in frying pan until transparent. Add coarsely-chopped onion and fry until transparent. Add apples which have been peeled, cored and diced, and toss with onion and salt pork. When apples and onion are golden, add brown sugar, salt, pepper, thyme and caraway seed. Remove from the heat. Drain sauerkraut and toss with apple and onion mixture.

Wash duck inside and out