Ingredients:

•     5 lbs    Young Duck/Duckling
•                Salt
•                Pepper
•                Mugwort
• 1 small    Onion
• 1 small    Apple
• 1 large    Onion
•               Water

Directions:

Preheat oven to 400°F.
Rinse the duck and clean out cavity if needed.
Slice large onion into ½ to ¾ inch thick rings and place into bottom of a Roaster.
Season Duck with salt and pepper inside and out.
Insert the apple, onion and a sprig or two of mugwort into the cavity and place Duck on top of the bed of onions..
Add 3 to 4 cups of water to the roaster with a few more sprigs of mugwort.
Roast for 20 minutes at 400°F then turn down to 350°F for the rest of the cooking time.
Baste occasionally.
Add more boiled water as needed.
Tent with Aluminum Foil if skin gets too dark.
When the duck is done, remove from roaster, discard apple and onion and cut into portions.
Skim excess fat from gravy, add water if necessary and bring to a boil.
Total cooking time is approximately 2½ hours.
Internal temperature should be 180°F.

Serve with sauerkraut, dumplings and lingonberries or cranberries.