Roast duck
1 duck
Oil
150 ml dry white wine
500g apples, chopped
40 g cranberries
50 g grated horseradish
marjoram
juice of 1 lemon

Rub the duck with the marjoram and leave to stand in the refrigerator for an hour. Brush with oil and roast in the oven for 60-80 minutes. Occasionally spoon over a little water and wine and baste with the cooking juices. Take the duck out of the oven and remove the meat from the bones. Pour the cooking juices from the duck into a saucepan, add the apples, cranberries and horseradish and simmer for a few minutes to thicken. Season the sauce to taste and pour over the meat. Serve with beans.