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 on all sides with about two-thirds of the salt; sprinkle 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 tightly 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 crucial in this case. A lot of fat will render from the duck, filling almost the entire roasting pan and beautifully tenderizing the meat bathing in it.
• 5
  To achieve 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 now contain almost no fat, through a sieve into a small 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 stovetop, 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 truly slowly and gently bubble until the duck is finished roasting. (Alternatively, if you know how, heat one tablespoon of duck fat in a small saucepan, sprinkle with flour, let it foam, and then stir a golden roux over medium heat. Then gradually thin it with the strained pan drippings in several steps. 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 fall apart easily, the meat is very tender), pour the thickened gravy over it, and serve with dumplings and cabbage of your choice.