Roasted Duck with Red Cabbage and Potato Dumplings

Preheat the oven to 140 °C top/bottom heat.

Prepare the duck: Cut off the neck and wing tips, remove excess fat. Place the trimmings in a roasting pan and add 200 ml of water. Generously salt the duck inside and out and rub with caraway seeds. Place the duck on a rack and position the roasting pan underneath so that the fat can drip off. This way, the duck will become crispy on all sides without needing to be turned.

Roast the duck for approx. 2 hours until tender. Baste occasionally with its own pan juices. Keep warm after roasting.