Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern at 1 cm intervals, cutting only 2-3 mm deep so you don't reach the meat.

Mix the five spice, salt, brown sugar, and black pepper in a small bowl. Rub the mixture evenly over the skin and flesh side of each breast. Let them sit at room temperature for 10 minutes while you preheat the oven to 200 C / 390 F.

Place the duck breasts skin-side down in a cold, dry oven-safe skillet. Turn the heat to medium and let the fat render for 10-12 minutes, pressing lightly with a spatula every few minutes, until the skin is deep golden and crisp. Pour off excess fat as needed - save it for roasting potatoes.

Flip the breasts and sear the flesh side for 1 minute until lightly browned.

Transfer the skillet to the preheated oven and roast for 8-10 minutes, until an instant-read thermometer reads 57 C / 135 F for medium-rare or 63 C / 145 F for medium.

Remove the duck from the skillet and rest skin-side up on a wire rack for 5 minutes. Do not tent with foil or the skin will soften.

While the duck rests, pour off most of the fat from the skillet, leaving about 1 tsp. Place over medium heat, add the minced shallot, and cook for 1-2 minutes until softened and lightly golden.

Add the cherries and brown sugar. Stir and cook for 1 minute until the cherries start to release their juice.

Pour in the red wine and stock. Add the thyme sprigs and bring to a brisk simmer. Cook for 6-8 minutes, stirring occasionally, until the sauce reduces by about half and coats the back of a spoon.

Remove from the heat. Discard the thyme sprigs. Swirl in the cold butter cubes until the sauce is glossy. Season with salt and pepper.

Slice each duck breast on a slight diagonal into 4-5 pieces. Arrange on warm plates, skin-side up to keep the crust crisp. Spoon the cherry reduction around and partially over the meat. Serve immediately.