Rub the duck with olive oil, roast for 25-30 minutes (until the juices run clear). Tear into bite-sized pieces.
Lightly squash the cardamom.
Heat the oil in a pan. Add the onion, and cook over a medium heat for 10 minutes. Add the ginger, garlic, rice and cardamom and cook for 1 minute, stirring. Pour stock into the pan, add the duck and cranberries. Season to taste. Stir, cover and simmer for 10-15 minutes until the stock is absorbed and the rice is tender.
Stir in the orange zest and coriander. Serve immediately.
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