Ingredients
Instructions
Rinse the duck with cold water and place it in a roasting pan. Brush the duck and the roasting pan with oil. Sprinkle the duck with caraway seeds, soy sauce, and ginger. Cover the top of the roasting pan and place it in the oven at about 150°C for approximately 50 minutes.
When the meat softens, turn the duck over. Place the top of the roasting pan down and bake uncovered for another 45 minutes depending on the size. Bake until crispy and golden brown. Pierce the duck during baking to allow the fat to drain better. Remove the freshly baked fat from the roasting pan into another container, leaving only the juices.
Pour hot water over the extracted duck fat, add flour, and let it simmer for a while.
Slice the roasted duck and serve with dumplings or potato dumplings, sweet and sour red cabbage, or spinach. Use the extracted fat as a sauce on the plate, or alternatively on bread.
