Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

Season both sides of the duck breasts generously with sea salt and black pepper, pressing the seasoning into the scored skin.

Place duck breasts skin-side down in a cold, dry ovenproof frying pan. Turn heat to medium-low and cook for 12-15 minutes, allowing the fat to render slowly and the skin to become golden and crispy.

Preheat oven to 200°C. While duck renders, boil new potatoes in salted water for 12-15 minutes until tender, then drain.

Once duck skin is deeply golden, flip the breasts and transfer pan to the oven. Roast for 6-8 minutes until internal temperature reaches 63°C for medium-rare or 68°C for medium. Remove and rest for 10 minutes, loosely covered with foil.

Meanwhile, pour off all but 1 tablespoon of duck fat from the pan. Add the minced shallot and sauté over medium heat for 2 minutes until softened.

Add the port wine to deglaze, scraping up any browned bits. Simmer until reduced by half, approximately 4 minutes.

Add chicken stock, red wine vinegar, honey, and thyme sprigs. Simmer for 8 minutes until sauce coats the back of a spoon.

Add the halved cherries and cook for 3-4 minutes until slightly softened. Season with salt and pepper to taste, then remove thyme sprigs.

Toss asparagus and cooked potatoes with olive oil, salt, and pepper. Roast in oven or grill for 6-8 minutes until asparagus is tender-crisp.

Slice each duck breast on the diagonal into 1cm thick slices. Arrange on warmed plates with roasted potatoes and asparagus.

Spoon the cherry-port reduction generously over the sliced duck, garnish with fresh watercress, and serve immediately.