Combine the cherries, thyme, maple syrup, garlic and all spice in a saucepan. Add 2 Tbsp water. Bring to a gentle simmer until cherries begin to break down. Allow to cool for a few minutes before transferring to a blender to purée.
Remove crust from the brioche and cut each slice into four squares. Using a rolling pin or glass to flatten the brioche out. Then drizzle with oil and toast in the oven for 10mins.
To cook the duck breasts, turn the oven up to 190°C. Pat the skin dry, score and lightly season with salt. Place skin side down in a pan on medium heat using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Transfer duck breasts to preheated oven for a further 8-10 mins. Rest uncovered for 5 mins before slicing.
Spread the brioche with cherry glaze, top with duck slices and micro herbs.