1. Place the duck in a roasting pan and roast at 425°F for 30 minutes. Drain off the fat.
2. In the meantime, place the cabbage and onion in a bowl and sprinkle with about 2 teaspoons salt. Let stand for 10 minutes, rinse, and then squeeze out the moisture, discarding the salty liquid.
3. In a frying pan, saute the salt pork until just golden. Add the cabbage and onion to the pan along with the wine, lemon juice, sugar, and caraway seeds. Simmer, covered, for 20 minutes.
4. Spoon the cabbage mixture over the top of the duck and bake the duck a second time at 350°F for about 1 hour and 15 minutes, or until tender. Baste several times during the roasting.
5. Serve the cabbage in a separate bowl alongside the duck.
