Rinse and dry the duck. Make sure you remove all inners from its cavity (toss them). You can cut the tips of the wings of so they dont get burnt. Salt the whole bird generously, outside and inside as well. Lay the bird breast up in a baking dish and sprinkle with caraway seed. DONT ADD ANY WATER. Cover with lid and bake closed for 4 hours on 250 F / 120 C. Remove the lid and finish the crunchy skin by baking it for another 20-30 minutes on 355 F / 180 C. If you want darker skin you can use broiler for high for couple minutes - keep an eye on it not to burn.

Take the bird out and let rest before cutting it. Pour the baked out liquid to saucer pan and thicken to make nice strong gravy. Serve with Czech dumplings (plain, bread, potatoes or Carlsbad) and stewed cabbage.