- With the rack in the lowest position, preheat the oven to 170 °C (325 °F).
- On a work surface, place the onion, orange, garlic, and rosemary in the duck cavity. Place it breast side up in a large skillet or Dutch oven. Brush with the honey and sprinkle with the thyme leaves. Season with salt and pepper. Cover with a sheet of aluminum foil and bake for about 30 minutes. Remove the foil and continue baking for about 2 hours and 45 minutes, basting frequently with the pan juices.
- Remove the duck from the pan, taking care to drain the cooking juices accumulated in its cavity into the pan. Set aside on a warm plate.
- Skim the cooking juices and stir in the sweet wine. Bring to a boil and simmer for about 2 minutes. Adjust the seasoning. Strain through a sieve. Serve the duck with the pan juices.
Use a sweet wines, they have high sugar content, such as a Jurancon and the Pacherenc du Vic-Bihl.