Roast Duck

INSTRUCTIONS

• 1
  If the duck has giblets, remove them and use them in another recipe.
• 2
  Wash the duck inside and out under cold water. Let it drain and then pat it dry on the outside with a paper towel. Thoroughly salt it from all sides with about two-thirds of the salt, and sprinkle the rest into the abdominal cavity. Sprinkle the skin from all sides with caraway seeds.
• 3
  Place the prepared duck breast side down in a roasting pan that fits it snugly. Cover with a well-fitting lid or cover with aluminum foil and seal.
• 4
  Place the roasting pan with the duck in the oven (with the rack inserted into the lower third of the oven) and set the thermostat to 120 degrees Celsius. Roast without any interventions or exploratory maneuvers (including opening the oven or lifting the lid) for 5 to 6 hours. The exact time does not matter in this case. A lot of fat will render from the duck, filling almost the entire roasting pan and allowing the meat to soften beautifully as it bathes in it.
• 5
  To achieve a golden crispy skin, remove the roasting pan with the soft duck from the oven and take off the lid. Gradually ladle the rendered fat into a preserving jar and let it cool slowly on the kitchen counter. Then store it in the fridge. Use it anytime as a base for meat or soup, instead of oil or pork lard. Carefully pour the remaining juice, which contains almost no fat, through a strainer into a saucepan, leaving only the duck in the roasting pan.
• 6
  Increase the oven temperature to 200 degrees Celsius and roast the duck for another 10-15 minutes until the skin reaches your preferred shade of golden.
• 7
  Meanwhile, place the saucepan with the juice on the stove, turn it on to low heat, and bring to a gentle boil. Dust the juice with flour through a strainer, do not stir, cover with a lid, and let it simmer slowly until the duck is done roasting. (Alternatively, if you know how, melt one tablespoon of duck fat in the saucepan, sprinkle with flour, let it foam, and then stir a golden roux over medium heat. Gradually dilute it with the strained drippings. Let it simmer slowly, stirring occasionally, for at least 20 minutes.)
• 8
  Whisk the steamed flour in the saucepan so that no lumps remain in the juice. Portion the duck as desired (it can be done without much force, the meat falls apart), pour over with the thickened juice, and serve with dumplings and cabbage of your choice.