Roasted Duck with Vegetables

Coarsely chop the carrot, celery and onion. Rinse the duck inside and out and pat dry.  Season with salt and pepper. Prick the skin of the duck with a fork and place it, breast side down, in a roasting pan with the chopped vegetables. Place the mugwort stalks inside of the cavity and pour a bit of water in the bottom of the pan. Cook for 45 minutes, flip the duck and cook for another 45-60 minutes. Transfer the duck and vegetables to a serving platter. Simmer the pan juices over medium heat for about 10 minutes. Skim the fat from the sauce and season with salt and pepper.  Serve alongside the duck and vegetables.