Roast Duck with Cranberry Sauce

Roast Duck with Cranberry Sauce

Roast Duck with Cranberry Sauce

Stuffed Duck with Orange & Cranberry Sauce
  • 225 gram (8 ounce) fresh breadcrumbs

  • 50 gram (2 ounce) shredded suet

  • 1 tablespoons Ground Coriander

  • 2 teaspoon Marjoram Herb

  • 1 teaspoon Onion Salt

  • 1/4 teaspoon Ground Black Pepper

  • Zest and juice of 1 orange

  • 1.8 kilogram (4 pound) duck

  • 1 medium egg, beaten

  • Sauce:

  • 15 gram (1/2 ounce) cornflour

  • 300 millilitre (1/2 pint) unsweetened orange juice

  • 225 gram (8 ounce) cranberry sauce, sugar to taste (optinal)


  • 1 Meanwhile, to make the sauce, place cornflour in a small saucepan. Blend in orange juice, cranberry sauce and sugar if required. Bring to the boil, stirring.
  • 2 Place duck on a carving dish, spoon over a little of the sauce and serve remainder separately.
  • 3 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 4 To make the stuffing, combine breadcrumbs, suet, Coriander, Marjoram, Onion Salt, Pepper, orange zest and juice. Mix in the egg until all ingredients are thoroughly combined. Use to stuff the duck at the tail end. Sprinkle breast with salt and Pepper. Weigh, place in a roasting tin with a little oil, cover with foil and cook for 30 minutes per 450g (1 lb). If necessary remove foil ½ hour before end of cooking time so that the skin becomes crisp and golden.