Preheat the oven to 200°C.
Score the duck skin and place skin-side down in a cold frying pan.
Cook over medium heat for 8-10 minutes and drain the excess fat.
Flip the breasts, cook for 1 minute, then roast in the oven for 8-10 minutes.
Deglaze the frying pan with sherry and reduce until almost evaporated.
Sauté the onion and garlic in a little oil for 5-6 minutes.
Add cherries, chilli, brandy, and stock, then reduce the liquid by half.
Whisk in the cold butter to finish the sauce.
Sift flour and baking powder into a bowl for the scones.
Fry the onion and thyme in melted butter until softened.
Combine the onion mixture with the flour.
Incorporate eggs, milk, and mashed potatoes to form a dough.
Shape the dough into four scones.
Chill the scones in the fridge for 20 minutes.
Fry the scones in butter for 3 minutes per side until golden.
Serve sliced duck over scones with sauce and almonds.