Roast Duck

If the duck has giblets, remove them and use them in another recipe.

Wash the duck inside and out under cold water. Let it drain and then pat it dry on the outside with a paper towel. Thoroughly salt it on all sides with about two-thirds of the salt; sprinkle the rest into the abdominal cavity. Sprinkle the skin on all sides with caraway seeds.

Place the prepared duck, back down, into a roasting pan that fits it snugly. Cover with a well-fitting lid or seal tightly with aluminum foil.