Christmas duck

Ingredients for 4 servings:

• 1 duck(s), ready to cook (approx. 2 kg)
• Salt and pepper from the mill
• ½ tsp caraway powder
• 3 carrots
• 2 m.-sized onion(s)
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 125 ml water
• 1 tbsp crème fraîche
• 3 tbsp orange liqueur

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Trim off any excess fat and the sebaceous gland on the tail. Clean and wash the duck thoroughly, and pat it dry. Rub the duck well, inside and out, with salt, pepper, and caraway seeds. Place the wings under the back, press the legs firmly against the body, and tie them securely. Place the duck back-up in the roasting tin, add the carrots and onions (roughly chopped). Pour in 125 ml of water and place the duck in the roasting tin in a cold oven. Set the temperature to 250 °C (top/bottom heat) and roast the duck for 40 minutes. Now turn the duck and reduce the temperature to 175 °C (350 °F). Roast for a further 90 minutes, adding a little hot water occasionally. Heat the honey in a bain-marie and stir in the mustard. Remove the duck from the roasting tin and place it on the grill. Brush with the honey-mustard mixture and roast for another 15 minutes at 200°C (400°F) until crispy. Meanwhile, boil off the pan juices. Add about 125 ml (½ cup) of water, bring to a boil, and remove the fat. Add the crème fraîche and simmer uncovered until thickened. Season the sauce with salt and orange liqueur. Serve as a side dish: red cabbage and bread dumplings or potato dumplings. Total roasting time: 2 hours 30 minutes.