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Duck is a notoriously fatty bird.
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To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body.
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Rinse the duck thoroughly, inside and out, and pat dry with paper towels.
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Season the bird inside and out with a generous amount of salt and pepper.
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To prepare the stuffing: Melt the butter in a large skillet over medium heat.
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Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft.
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Add the bread cubes and toss the mixture together to combine.
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Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper.
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Spoon the stuffing into the duck cavity.
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Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end.
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Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing.
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The foil will protect the stuffing from burning and falling into the delicious duck fat.
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Preheat the oven to 375 degrees F.
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Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so.
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It may seem like a bother, but it's the best way to ensure an even crispy skin.
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The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.
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Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving.
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Now you have a whole lot of duck fat in the bottom of the roasting pan.
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Pour out all but a couple of tablespoons of the duck fat into a container and reserve.
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For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat.
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Sprinkle in the flour and stir to make a paste.
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Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly.
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Add the chicken stock and remaining 4 sage leaves, season with salt and pepper.
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Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.
