Cut off the excess fat from the duck, rub with salt, pepper, tie the legs and put the duck in a roasting pan. Add coarsely chopped carrots and onions. Pour 125 milliliters of water and put the roasting pan in a cold oven. Put the heat to 250 degrees Celsius and cook for 40 minutes. Turn duck and reduce the heat to 175 degrees Celsius. Cook another 90 minutes. From time to time to add hot water. Melt the honey and mix it with mustard. Coat the duck and bake under the grill for 15 minutes at a temperature of 200 degrees Celsius. In a roasting pan, which serves duck, pour 125 milliliters of water, bring to a boil, remove excess fat, add sour cream, to boil briefly, season with salt and pour the orange liqueur.