Stuffed Duck with Orange & Cranberry Sauce

225g (8oz) fresh breadcrumbs
50g (2oz) shredded suet
1 tbs Schwartz Coriander Ground
2 tsp Schwartz Marjoram
1 tsp Schwartz Onion Salt
¼ tsp Schwartz Ground Black Pepper
Zest and juice of 1 orange
1.8kg (4lb) duck
1 medium egg, beaten

Sauce:
15g (½oz) cornflour
300ml (½ pint) unsweetened orange juice
225g (8oz) cranberry sauce, sugar to taste (optinal)

STEP 1

Pre-heat the oven to 190°C, 375°F, Gas Mark 5.



STEP 2

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.



STEP 3

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.



STEP 4

Place duck on a carving dish, spoon over a little of the sauce and serve remainder separately.