Spice-Crusted Roast Duck

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).\nNext, take the duck and give it a thorough wash under cold running water. Pat the duck dry with paper towels to remove excess moisture.\nTake a sharp knife and carefully make shallow cuts on the breast and legs of the duck, cutting into the skin but not slicing through to the meat. This will help the seasonings penetrate deeper.\nRub the cavity and the outside of the duck with a blend of aromatic spices, including garlic powder, onion powder, salt, and pepper. Massage these seasonings into the meat to ensure they're evenly distributed.\nSprinkle a pinch of caraway seeds over the duck, making sure to also sprinkle them into the scored skin. This will add a unique flavor dimension.\nPlace the duck on a rack in a roasting pan, positioning it breast side up. This will allow for even cooking and browning.\nPut the duck in the preheated oven and roast it for 15 minutes, with the breast side facing upwards.\nTurn the duck over and roast it for an additional 15 minutes, with the breast side facing downwards.\nRemove the duck from the oven and reduce the temperature to a moderate level of 350 degrees Fahrenheit.\nTurn the duck back over, this time with the breast side facing upwards again. Return it to the oven for 20 minutes.\nTurn the duck once more, this time with the breast side facing downwards. Roast for a final 20 minutes.\nRemove the duck from the oven and let it rest for 10 minutes before serving.