Season wild ducks well with salt and pepper inside and out. Fry well all around in hot oil in a pan. Add the sprig of marjoram and then roast slowly in the preheated oven at 150 °C for about 1 1/2-2 hours. Meanwhile, pour gravy over the duck from time to time and add a little soup if necessary. Take out roasted wild duck, keep warm and stir some orange juice or red wine with a little flour until smooth. Stir into the remaining natural juice and thicken with it. Bring to the boil briefly. Carve the wild duck and serve with the prepared Steirerkraut.