Clean the duck thoroughly and rinse in lukewarm water. Dry and season with caraway seeds, pepper, and salt and place in a baking dish.
Pour in a half-cup of water and roast at 360°F for two hours, basting constantly. When done, divide into portions. Use some of the fat from roasting to fry the diced onion, add the red cabbage and the portions of duck; baste with juices and stew briefly under a lid.
Serve with red and white cabbage and potato and/or bread dumplings.