Properly dry the duck with paper (paper tissues/serviettes/napkins).
Sprinkle with salt from inside and outside
Let it rest in a cool dark place for 12 hours
Place the duck in a roasting tray
Pour the water into the tray
Preheat an oven to 165°C (329°F)
Roast the duck slowly for 2,5 hours. Turn upside down occasionally and pour the sauce from the tray over the duck. Pour additional water inside the tray if necessary (evaporated).
After 1,5 hour of roasting sprinkle the duck with marjoram.
Roast until the duck has red color.
Homemade recipes from Eastern Slovakia and other cuisines by Paulinka
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