Quarter the duck, wash, dry, season with salt, pepper and let rest for about 15 minutes. During this time, peel the onions and cut them into large cubes, wash and quarter the apples and remove the core.
Fry the duck parts in a roaster without fat. First the skin side, because enough fat comes out. Take out and pour off the fat.
Sweat the onions and apples in the roasting pan, deglaze with water or stock. Put in the duck parts, peppercorns, juniper berries and mugwort. Close the roaster.
Place in the hot oven at 150 ° C for approx. 2.5 hours. Every now and then, pour the stock from the roasting pan and add liquid if necessary. Season the stock with salt.
When the duck parts are buttery soft, place them on a baking sheet and let the skin get nice and crispy with the grill function of the oven. Pour the stock through a sieve and process into a sauce (e.g. bind with flour).
This goes well with red cabbage and Thuringian dumplings or boiled potatoes.
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