Pre-heat oven to 180°C. Combine cherries, thyme, maple syrup, allspice and garlic 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, slice in half and then cut into four squares. Use a rolling pin to flatten the brioche out, then drizzle with oil and toast in the oven for 10 mins.
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 an oven proof pan on medium heat without oil for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Transfer duck to the oven for a further 8-10 mins. Rest uncovered for 5 mins before slicing.
Spread the brioche with cherry glaze, top with sliced duck, micro herbs and season with a sprinkle of salt. Serve and enjoy.