Soak the dried cranberries in orange juice and set aside while you prepare the meat. Peel the oranges and cut them into slices.

Wash the meat, score the skin in 3–4 places, and rub the entire surface with salt. Place the duck legs skin-side down in a cold, dry pan and fry until the skin is lightly browned and the fat has rendered. Turn over and brown the other side as well.

Place the browned duck legs in an ovenproof dish, then pour over the orange juice with cranberries. Sprinkle with marjoram, and add the lard and soy sauce.

Roast uncovered at 190 °C (375 °F) for 1 hour and 30 minutes. Every 30 minutes, baste the meat with the sauce to keep it juicy.

Before serving, garnish with fresh orange slices and cranberries.