1.Preheat oven to moderately slow, 160°C (140°C fan-forced).
2.Strain cherries over small bowl. Combine cherry juice with port, cinnamon, cloves, garlic and stock in large baking dish.
3.Place duck on a metal rack in a baking dish; cover tightly with oiled foil. Roast, covered, 2 hours, or until duck meat is tender.
4.Strain pan liquid into medium bowl; skim away fat.
5.Transfer mixture to a medium frying pan. Add cherries; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes, or until sauce thickens slightly.
6.Serve duck with cherry sauce.