Plum-Cherry Glazed Duck Breasts

Duck never tasted more alluring than these succulent, aromatic glazed breasts brushed with plum-cherry preserves accented by a dash of soy sauce and a hint of Chinese five-spice seasoning. They’re simple to make and you’ll feel like a culinary pro. I first fell in love with magret de canard while writing D’Artagnan’s Glorious Game Cookbook with owner Ariane Daguin. Then I developed this recipe for my