Cut off the excess fat from the duck and the sebaceous gland on the tail. Clean the duck well, wash it and pat it dry. Rub the duck well inside and out with salt, pepper and caraway.
Press the wings under the back, press the legs firmly to the body and tie them up.
Place the duck in the roasting pan with the back facing upwards, add the carrots and onions (roughly chopped). Pour in 125 ml of water and put the duck in the roasting pan in the cold oven.
Set the temperature to 250 degrees top/bottom heat and roast the duck for 40 minutes. Now turn the duck and reduce the temperature to 175 degrees. Continue roasting for 90 minutes. Add a little hot water now and then.
Heat the honey in a water bath and stir in the mustard. Take the duck out of the roasting pan and place it on the grill. Brush with the honey-mustard mixture, roast for another 15 minutes at 200 degrees until crispy.
In the meantime, boil off the drippings:
Add about 125 ml of water, bring to the boil, remove the fat. Add the crème fraîche and simmer in an open pan until creamy. Season the sauce with salt and orange liqueur.
😋Enjoy your meal😋
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