Chinese Jerk Spice Duck Breast with Cauliflower Puree

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Cranberry Compote:

1/2 cup sugar

1/2 cup rice vinegar 

1 cup Myers's Dark Rum 

2 cups dried cranberries 

Cauliflower Puree:

2 pints (4 cups) heavy cream

2 pounds yellow cauliflower, cut into florets

Kosher salt and freshly ground black pepper 

Fried Brussels Sprouts:

Vegetable oil, for frying

1 pound thinly shaved Brussels sprouts 

Kosher salt and freshly ground black pepper

Duck Breasts:

3 tablespoons Chinese five-spice powder

2 tablespoons cayenne pepper 

2 tablespoons garlic powder 

2 tablespoons onion powder 

2 tablespoons paprika 

2 tablespoons brown sugar 

2 tablespoons dried thyme 

Kosher salt and freshly ground black pepper 

8 duck breasts