Roasted Rosemary Duck

Preheat the oven to 180°C (approximately 350°F).

Rinse duck inside and out under running water and pat dry. Cut wing tips and neck from duck. Peel onions and chop roughly. Rinse apples, quarter, core and chop coarsely. Mix onion and apple in a bowl with marjoram and mugwort.

Season duck inside and out with salt and pepper and fill with apple-onion mixture. Seal the opening with kitchen twine or with a skewer and place in a roasting dish with the breast side down. Add cranberries, peppercorns and about 500 ml (approximately 16 ounces) of water to roasting pan and cook for about 2 hours in the preheated oven. Occasionally pour juice from the bottom of the roasting dish over the duck while cooking. Turn the duck over (breast side up) after an hour.

Remove finished duck out of the pan and pour roasting juices through a sieve into a pot. Remove cranberries and spices. Skim off fat (using a small ladle) and set aside.

Fry wings and neck in reserved duck fat in a saucepan until golden brown.

Meanwhile, remove stuffing from duck and add to browned wings and neck. Let braise about 5 minutes and deglaze with reserved broth. Simmer about 20 minutes.

Preheat the oven broiler.

Slice duck into quarters using poultry shears. Lay on a baking sheet with the skin-side up brown under the broiler, watching carefully, for a few minutes until crispy.

Strain the sauce through a sieve, season with salt and pepper and add 1-2 tablespoons duck fat if desired.