🇭🇺 Hungarian Roast Duck (Sült Kacsa)

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Ingredients

• 1 whole duck (4–5 lbs / 1.8–2.2 kg)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon sweet Hungarian paprika
• 3–4 cloves garlic, crushed
• 1 teaspoon caraway seeds (optional)
• 1 apple, quartered (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Pat the duck dry with paper towels. Score the skin lightly (do not cut into the meat).
3. Rub inside and out with salt, pepper, paprika, garlic, and caraway seeds.
4. Place apple quarters inside the cavity (optional).
5. Put duck breast-side up on a rack in a roasting pan.
6. Roast for about 1½–2 hours, draining excess fat occasionally, until skin is deep golden and crispy and internal temperature reaches 165°F (74°C).
7. For extra crisp skin, increase oven to 425°F (220°C) for the last 10–15 minutes.
8. Rest 10–15 minutes before carving.