WELCOME TO HOLIDAYOPOLIS
If the duck is right out of the refrigerator, let sit about 2 hours to come to room temperature. Wash and
pat dry inside and outside of one five pound duck. Cut wing tips off, and excess fatty skin around the
neck and from the cavity. Pierce the duck fat all over with a fork, but do not pierce the meat. Using a
tablespoon of salt, more or less, liberally salt exterior and interior of duck, rub with four cloves of garlic
and sprinkle with a tablespoon of caraway seeds. Place the duck breast-side down in a roasting pan with
a lid and cover with one cup water in the bottom of the pan. Roast duck for one hour at 350 degrees.
Skim the fat. Turn the duck breast-side up and roast for another hour, basting often until an instant
read thermometer registers 150 degrees and the skin is golden. Let rest ten minutes before carving.