Remove the sebaceous gland on the tail and other excess fat from the duck. Rinse and dry the duck. Rub inside and out with salt, pepper and caraway seeds. Tie the duck in give: Tuck wings under back so they are tight. Press legs tightly to body and tie together. Place duck in roasting pan with back facing up. Add coarsely chopped carrots and onions.
Add an eighth of a liter of water and place in the oven. Switch to 250 degrees and roast for 40 min. Turn the duck to the other side and switch the oven to 175 degrees. Continue roasting for half an hour. Now and then add a little hot water. Heat honey in a water bath (or in the microwave) and stir with mustard. Take out the duck and put it on the roasting rack of the oven. Brush with honey mixture. Roast duck at 200 degrees for about 15 min more, until crispy. In the meantime, pour a mug of water to the drippings and boil away. Degrease the drippings. Add crème fraîche and cook in an open saucepan until creamy Season sauce with salt and orange liqueur and serve with duck.
* Per unit in about 360 calories / 1507 joules
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