Take the duck, wash, wipe dry with paper towels. I got the "hairy" duck, "flew" us to the far East as much as from Belarus. Had to osmolite, this part of the process was provided by her husband. Usually it omalium bird on a portable gas stove.

Prepare the onion and oranges for the filling. An orange cut into four pieces (will halves). Onions cut into 4 pieces, and each quarter insert the clove.

RUB the duck inside and out with salt, ground black pepper, lemon juice (2 tbsp.). Laying inside of a duck sliced half orange and onion quarters with the cloves.

Prepare the cranberry glaze. To do this, take the cranberry sauce D arbo, lemon zest (1 teaspoon), salt (1 teaspoon), crushed cloves (4 pieces)

Mix the cranberry sauce D arbo, salt, ground cloves, lemon zest, juice from the lemon (2 tablespoons).

Take the duck, RUB it with a cranberry glaze. Fasten the opening with toothpicks. Also toothpicks attach the wings to the "body" of the duck, not dry and not burnt.

Heat the oven to 180 degrees, on the bottom put the baking sheet on a baking tray put the grille, and the grille, the duck, breast up. Bake the duck for 2 hours, periodically pour the separated juice. My recommendation: since almost immediately with the ducks began to drain grease and juice, they started to burn and the "smoke", so the bottom of the pan is poured a liter of water. Don't worry, the duck is still hot, and there was a sense that she is "a couple". After an hour of frying duck roll.

The duck is ready.

The finished duck is served whole on a serving plate and garnish with cranberries (frozen or fresh). Further, it is recommended to cut the duck into pieces and serve on warmed plates, watering cranberry sauce D arbo. Bon appetit!