To make the Duck:Preheat oven to 350 degrees. Using a knife, gently prick the skin of the duck. This will allow the fat to drain from the skin while cooking thus making the skin crispy. Sprinkle salt and pepper on the outside and inside of the duck then place the onion, garlic and thyme inside the cavity. Using butcher’s twine, tie the legs together then tuck the wings under the duck to prevent it from burning. Place breast side up on a rack that’s on a baking pan. Place into preheated oven and bake for 2 hours or until the duck reaches a temperature of 165 degrees. Remove from the oven and allow to cool for a few minutes before serving.

To make the Cranberry Pepper Jelly Sauce:Cook cranberries and water in a small pot over medium heat for 10 minutes. Add pepper jelly, Dijon mustard and brown sugar and stir to combine. Cook an additional 5-7 minutes or until it thickens. Remove from heat and allow to cool before serving. Serve warm or cold.