For the crispy duck, cut the duck skin with a sharp knife. Heat the oil in a pan and sear the duck on all sides.
Pour the soup into an ovenproof dish (the soup should cover the bottom by about 1cm). Stir in the cranberries.
Place the duck in the dish with the skin side up and bake at 180 °C for about 25 minutes.
Halfway through the baking time, brush the duck with a little oil and switch the oven to 200 °C. After 25 minutes, the duck will be cooked through, but still pink.
Arrange and serve.
Preparation Tip:
The crispy duck is best served with dumplings.
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