Preheat the oven to 180°C.
Place the duck in an ovenproof dish.
Insert a sliced apple, a sprig of thyme and a sprig of rosemary into the cavity of the duck.
Remove the leaves from one thyme sprig and the sprigs from one rosemary sprig and sprinkle over the duck. Pour the honey evenly over the duck. Season with salt and pepper.
Add the shallots, cranberries and other sliced apple around the duck.
Bake for 2 hours to 2 hours 30 minutes or until a meat thermometer indicates an internal temperature of 82°C (180°F).
Remove from the oven and leave to rest for 15 minutes.
Sauce
Pour the red wine and balsamic vinegar into a small saucepan.
Add the thyme leaves and rosemary sprigs from the last two stalks, as well as the cranberries, apples and shallots that cooked with the duck, and bring everything to the boil.
Reduce the heat and simmer until the sauce has reduced by half.
