1. Prepare Duck: Preheat oven to 375°F. Rinse and pat duck dry. Season cavity with salt, pepper, five-spice. Stuff with orange, rosemary, shallots. Rub skin with salt, pepper, garlic, onion powder, rosemary, five-spice. Place on rack in roasting pan.
2. Roast Duck: Roast 1 hour, then prick skin, avoiding meat. Roast 1-1.5 more hours until skin is crisp (165°F thigh temp). Tent with foil if browning too quickly. Baste with fat in last 30 mins. Rest 15 mins before carving.
3. Sauce: Sauté shallot. Add cherries, port, stock, vinegar, honey, five-spice. Simmer until reduced by half and thick. Finish with butter, salt, pepper.
4. Serve: Carve duck, serve with sauce.
