Bohemian Roast Duck Recipe - Pecena Kachna

Wash and pat dry inside and outside of 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. Liberally salt exterior and interior of duck, rub with garlic and sprinkle with caraway. Place duck breast-side down in a roasting pan with a lid and cover. If duck is right out of the refrigerator, let sit about 2 hours to come to room temperature.

Heat oven to 350 degrees. Pour 1 cup water in bottom of roasting pan. Roast duck 1 hour, skimming off excess fat. Turn duck breast-side up and continue to roast uncovered for another hour, basting often, or until an instant-read thermometer inserted into the thigh registers 15 degrees and the skin is golden. Remove from oven and let rest 10 minutes before carving.