• 4 duck breasts or
• 2 duck magrets

Preheat the oven to 75 °C (150 °F).

With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts, fat side down, for about 10 minutes over low heat. Turn over and brown the other side.

Season with salt and pepper.

Place the meat in a baking dish and keep warm in the oven.

In the same skillet, keeping only 30 ml (2 tablespoons) of fat, sauté the shallots. Add the figs, honey and spices. Caramelize for 1 minute. Deglaze with the vinegar.

Add the wine and reduce by half. Add the demi-glace and broth. Adjust the seasoning.

Slice the duck and drizzle with sauce. Serve with a seasonal vegetables such as celeriac purée and steamed spinach.

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