Score the duck skin and season well with salt and pepper.
Sear duck skin side down in a hot frying pan until golden.
Roast duck in a hot oven for 4 to 10 minutes depending on desired doneness.
Sauté one chopped shallot in a pan until transparent.
Add jam, wine, and vinegar and reduce until syrupy.
Stir in the orange juice and keep the sauce warm.
Sauté four sliced shallots in 50g of butter.
Add halved lettuce cut side down and brown gently.
Add peas and 100g of stock then simmer covered for 10 minutes.
Stir in remaining butter and parsley then season.
Slice duck and serve over the lettuce with cherry sauce drizzled on top.