-
1
In a small skillet, toast the coriander, fennel and caraway seeds over moderate heat, tossing, until fragrant, about 2 minutes.
-
2
Transfer to a spice grinder and let cool, then grind the toasted seeds to a powder.
-
3
Transfer the spice mix to a small bowl and stir in the pimenton de la Vera, pepper and 2 teaspoons of salt.
-
4
Prick the duck all over with a sharp paring knife.
-
5
Season the duck all over with the spice mixture and transfer it to a large plate.
-
6
Refrigerate the duck uncovered overnight.
-
7
Preheat the oven to 300.
-
8
Rinse the duck under cool water and pat dry.
-
9
Season the duck and cavity lightly with salt and stuff it with the onion, thyme and sage.
-
10
Tie the legs together and transfer the duck breast side up to a rack set in a roasting pan.
-
11
Roast the duck for 1 hour, until an instant-read thermometer inserted in the inner thigh registers 140.
-
12
Increase the oven temperature to 425 and roast for 20 to 30 minutes longer, until the skin is crisp and an instant-read thermometer inserted in the inner thigh registers 160.
-
13
Tip any juices from the cavity into the roasting pan and transfer the duck to a carving board.
-
14
Spoon off as much fat as possible from the pan juices.
-
15
Carve the duck and serve with any pan juices.
