Wash the duck thoroughly inside and out. Remove visible fat, the lower wing bones and the rump. Preheat the oven to 220 degrees (top, bottom heat).
Chop the parsley. Dice the apple, orange and one onion. Mix with parsley, mugwort, salt and pepper in a bowl.
Season the duck inside and out with salt and pepper.
Then stuff in the apple-orange mixture. Seal the opening with toothpicks. Peel and dice the carrot, celery and the second onion and place them on the fat pan of the oven.
Pour broth and wine and place the duck on top.
Put it in the oven. Roast the duck for about half an hour at 220 degrees until it starts to color slightly. Then turn the oven down to 80 degrees.
Now the duck can cook in peace for 7 hours. When the duck is cooked, turn the oven up to 200 degrees (now only top heat), place the duck on the grill rack and brown it on both sides until crispy. Remove the vegetables from the fat pan and puree. Collect the juices, degrease and pour into a pot. Add the pureed vegetables.
Now season the sauce to taste, e.g. with orange juice and red wine. As a side dish I recommend potato dumplings and apple-red cabbage.
