Roasted 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, then pat it dry on the outside with a paper towel. Thoroughly salt it on all sides with about two-thirds of the salt, pour the rest into the abdominal cavity. Sprinkle the skin on all sides with caraway seeds.
• 3
  Place the prepared duck, back down, into a roasting pan that fits it snugly. Cover with a well-fitting lid or seal with aluminum foil.
• 4
  Place the roasting pan with the duck into the oven (with the rack in the lower third of the oven) and set the thermostat to 120 degrees Celsius. Roast without any interference or exploratory maneuvers (including opening the oven or lifting the lid) for 5 to 6 hours. The exact time is not critical in this case. A lot of fat will render from the duck, filling almost the entire roasting pan and allowing the meat, which is bathing in it, to soften beautifully.
• 5
  To achieve a golden, crispy skin, remove the roasting pan with the tender duck from the oven and take off the lid. Gradually ladle the rendered fat into a canning jar and let it cool slowly on the kitchen counter. Then store it in the refrigerator. Use it anytime as a base for meat or in soup, instead of oil or pork lard. Carefully pour the remaining juices, which contain almost no fat, through a sieve into a saucepan, leaving only the duck in the roasting pan.
• 6
  Increase the oven temperature to 200 degrees Celsius and roast the duck vigorously for another 10-15 minutes, until the skin reaches your preferred shade of golden.
• 7
  Meanwhile, place the saucepan with the juices on the hob, turn it to low heat, and bring to a gentle simmer. Dust the juices with flour through a sieve, do not stir, cover with a lid, and let it simmer very slowly and gently until the duck is finished roasting. (Alternatively, if you know how, heat one tablespoon of duck fat in a saucepan, sprinkle with flour, let it foam, then stir a golden roux over medium heat. Then gradually thin it with the strained pan drippings. Let it simmer gently for at least 20 minutes, stirring occasionally.)
• 8
  Whisk the steamed flour in the saucepan until no lumps remain in the gravy. Portion the duck as desired (it will come apart easily, the meat is falling off the bone), pour the thickened gravy over it, and serve with dumplings and cabbage of your choice.