Squeeze juice from orange; set juice and squeezed-out orange halves aside. Sprinkle duck inside and out with salt and pepper; rub garlic into cavity, and stuff with rosemary and orange halves.

Prick skin (without going into meat) all over, especially in fatty areas. Place, breast side down, on rack in 13- x 9-inch/33 x 23 cm roasting pan or baking dish.

Roast duck in 450°F/230°C oven for 45 minutes. Turn duck breast side up and spoon off 2 tbsp/30 mL fat into skillet. Return duck to oven and roast, basting with pan juices, until skin is browned, about 30 minutes.

Cranberry Glaze: Meanwhile, in skillet over medium-high heat, fry onion in reserved fat until soft; add garlic and ginger, and sauté until onion begins to colour. Stir in salt, cinnamon, allspice, cloves, nutmeg and cayenne; fry for 30 seconds. Stir in stock, brandy, honey and reserved orange juice; bring to boil. Add cranberries and return to boil; reduce heat and simmer for 5 minutes.

Reduce oven temperature to 350°F/180°C. Remove rack from roasting pan and pour off fat; discard. Tilt duck to pour juices from cavity into pan. Pour Cranberry Glaze over duck. Roast, basting often with pan juices, until duck is very tender and nicely glazed, 1 to 1-1/4 hours. Transfer duck to serving platter. Skim and discard any fat from sauce in pan; spoon sauce over duck.

Makes 3 to 4 servings.