4 - 6 ounce duck breast halves 2 tsp. thyme, or 2 tablespoons fresh, chopped 2 tsp. olive oil 1 tablespoon unsalted butter 1 large red onion, halved and sliced 1 tablespoons all purpose flour 2 cups apple cider or unsweetened apple juice 2 cups cranberries 3/4 cup chicken stock 

Rub duck pieces with 1-1/2 tsp. thyme, and salt and pepper to taste. Heat oil in a large heavy nonstick skillet over medium high heat. Sauté duck breasts skin side down 2 minutes. Turn and sauté another 2 minutes or until browned. Transfer to a platter. Discard skin and drippings from skillet. Melt butter in same skillet over medium heat. Sauté onion 3-4 minutes or until translucent. Whisk in flour and sauté another 2 minutes. Whisk in apple cider and bring to a boil. Stir in cranberries and stock and return to a boil. Reduce heat to medium. Add duck and simmer 10-12 minutes, until sauce begins to thicken. Add remaining thyme to skillet. Simmer 3 minutes, or until mixture is thickened. Serve sauce overduck.