Stuffed Duck with Orange & Cranberry Sauce
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.
Place duck on a carving dish, spoon over a little of the sauce and serve remainder separately.
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
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.