METHOD
  
1. Rub duck pieces with the thyme, and salt and pepper.
  
2. Heat the olive oil in a large frying pan, add the duck breasts skin side down, and fry for 2-3 minutes. Turn and fry for a further 2-3 minutes or until browned. Set aside.
  
3. Wipe the frying pan out with kitchen paper then return to the heat and melt butter. Cut the sliced onion in half, add to the frying pan and sauté gently until soft and transparent.
 
4.  Sprinkle the flour over the onions and sauté for a further 2 minutes, stirring constantly.
 
5. Gradually add the cider, stirring all the time, bring to the boil then stir in the cranberries and stock.
 
6. Bring back to the boil, reduce the heat and add  the duck. Simmer 10-15 minutes stirring from time to time. Serve hot.