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1
For the Sauce: Heat oil in heavy large saucepan over medium heat. Add onions; saute until tender and beginning to turn golden, 10 to 12 minutes. Add dried cherries, wine, and vinegar; boil 30 seconds. Add chicken broth; bring to boil. Reduce heat to medium; simmer until sauce is reduced to 2/3 cup, 4 to 5 minutes. (Do ahead: can be made one day ahead. Cool slightly, cover, and chill).
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2
For the Duck: Finely grind fennel seeds and aniseed in spice mill; transfer to bowl. Whisk in pepper and next 3 ingredients.
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3
Using sharp knife, score duck skin diagonally to create 3/4 inch diamond pattern (do not cut into meat). Sprinkle both sides of duck with fine sea salt and spice mixture.
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4
Heat heavy large skillet over medium-high heat. Add duck, skin side down, to skillet. Cook until skin is browned and crisp and fat is rendered, about 7 minutes. Spoon off some of the fat from pan. Turn duck over; cook until browned and cooked to desired doneness, about 3 minutes for medium-rare. Transfer to plate; tent with foil.
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5
Meanwhile, rewarm sauce. Whisk in 3 Tb butter. Season sauce with salt and pepper.
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6
Melt 1 Tb butter in heavy large pot over medium heat. Add spinach and garlic. Sprinkle with salt and pepper; toss until wilted, about 2 minutes.
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7
Slice duck breasts. Divide spinach among plates. Place 1 sliced duck breast atop spinach on each plate. Spoon sauce over; sprinkle with toasted pine nuts.
