Cherry Glazed Duck Breasts

1 whole Peking duck breast, cut in 2
1/2 cup MORELLO CHERRY PREMIUM SPREAD or MORELLO CHERRY CONSERVE
2 tsp soy sauce
1/4 tsp Chinese five spice seasoning
salt and pepper to taste


Preheat oven to 350°F. Carefully score the fat not the flesh of the breasts. Pat dry, then sprinkle with salt and pepper. Heat a large frying pan over med-high heat. Add breasts, skin side down, reduce heat to med-low and slowly render the fat until only a thin, crisp layer of skin remains, about 20 minutes.
Blend cherry preserves, soy sauce and Chinese five spice seasoning. Turn breasts over and drain off all fat. Spoon 2 to 3 tablespoons of preserves mixture over each breast. Transfer pan to oven and cook for 8 to 9 minutes. Remove and let stand for 5 minutes.
Serve with any pan juices. Garnish with parsley or cilantro.

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