Duck breast with cherry sauce

1. Score the skin making fine cuts, repeat at 90˚ to get a criss-cross pattern, under very low heat, render the fat out slowly, pour out the oil regularly until the fat layer is gone and skin is golden brown.
2. Turn over and sear the meat side till golden brown.
3. Put in 130˚ oven for 10 min (medium rare) or 15 min (medium), and then rest for 2 min. Cut into thin slices.
4. Boil stock or water with XO sauce, soya sauce, 5 spice powder, black pepper, when reduced, add in cherry jam.