1. Preheat oven to 220˚C (425˚F).
2. Clean duck thoroughly. Place duck in an ovenproof dish. Stuff with onion, garlic, thyme, rosemary, salt and pepper.
3. Prick duck all over to allow excess fat to drain off during cooking. Bake duck for about 1 hour (or 20 to 25 minutes per 500 g [1 lb.]).
4. Baste with cooking juices regularly. When cooked, remove duck and cut into pieces. Keep warm. Prepare cranberry and port sauce. In a small saucepan, sauté onion and cranberries for 5 to 6 minutes.
5. Add port, honey and rosemary. Bring to a boil over medium-high heat and reduce, stirring constantly for 3 to 4 minutes. Season to taste. Place duck on plates and top with a little sauce. Serve with baby potatoes and a green vegetable.

Aide-gourmet tip : To prevent the duck fat from congealing during the meal, serve the duck on preheated plates.