Roast Duck Dinner

Peel and coarsely chop carrot, celery and onion. Rinse duck inside and out and pat dry. Pluck mugwort from stalks. Season duck with salt and pepper. Prick duck skin with a toothpick and place, breast-side down, with vegetables in a roasting pan. Add a little water and roast for about 45 minutes. Turn duck and roast for another 45-60 minutes. Baste with pan juices throughout.

For the cabbage: Rinse and shred cabbage. Peel and mince onions and apples. Heat butter in a wide saucepan and add sugar. Add onions and apples and sauté briefly. Add cabbage, vinegar and salt and mix well. Add remaining spices and some liquid. Cover and simmer until soft, about 45 minutes. Add more liquid, as needed.

For the apples: Rinse apples, cut the top from each apple and scoop out flesh, leaving a thin shell. Brush the inside of the apples with some melted butter and sprinkle with cinnamon and sugar. Pour lingonberry jam into each apple and place on a baking sheet lined with parchment paper. Drizzle apples with remaining butter and bake in the still-hot oven for 40 minutes.

Remove duck from roasting pan and place on a broiler sheet. Turn on broiler and broil duck until golden brown, about 10 minutes.

Skim fat from pan drippings and season drippings with salt and pepper.

Remove duck from oven, slice and drizzle with pan drippings. Plate dusk and serve with cabbage and baked apples. Sprinkle cabbage with walnuts and serve immediately.