Clean and dry the duck. Prick the skin on the back and thighs to help render the fat. Rub with olive oil, salt, pepper and one teaspoon of marjoram. Wrap in foil and refrigerate overnight.
Cut the apples into quarters, add salt, remaining marjoram, chopped garlic and cranberries. Mix and stuff the duck. Secure the opening with toothpicks.
Roast at 180°C (350°F) for 1.5–2.5 hours, turning occasionally for even browning.
Shred the red cabbage. Heat olive oil in a pan, add cabbage, wine, lemon juice, salt, pepper and sugar. Simmer until tender, adding water if needed.
Serve the roasted duck with warm red cabbage – perfect with steamed buns or mashed potatoes.