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Heat a heavy-bottomed skillet over medium heat. Clean and trim the duck breast and season both sides with salt and pepper. Score the skin with a knife and cook in the skillet skin-side down until the skin is crispy. Flip the duck over and cook for another 2 to 3 minutes. Remove and cook in the oven until the duck is medium rare. Let rest before slicing thinly.
Combine the sugar, vinegar and orange juice in a saucepan and cook over medium heat until the sugar thickens and starts to turn light brown. Add the cherries and five-spice powder and simmer for 5 more minutes. Remove from the heat and serve with the sliced duck. Reserve remaining sauce for another use.