Difficulty: Intermediate
Let the duck breasts sit at room temperature for 1 hour before cooking for even results.
Score the skin of the duck breasts in a crisscross pattern with shallow cuts. Season the flesh side generously with salt and cracked pepper. Heat a 29cm oval cast iron casserole over medium heat. Place the duck breasts skin-side down and cook for 10 minutes, basting the flesh side with the rendered fat.
Meanwhile, preheat the oven to 250°C (th. 8). Toss the figs in 2 tablespoons of acacia honey and arrange them snugly in an ovenproof dish. Sprinkle with brown sugar and cinnamon.
After 10 minutes, discard the fat from the duck. Flip the breasts flesh-side down and cook for 3 more minutes, pricking the skin to release additional fat. Remove the duck from the pan and discard all fat.
Deglaze the pan with balsamic vinegar and 1 tablespoon acacia honey off the heat—the vinegar will evaporate fully. Return the duck breasts skin-side down, cover, and rest for 10 minutes.
Bake the figs for 10 minutes until caramelized.
Transfer the rested duck to a cutting board. Add 1 tablespoon hot water to the pan and stir to make a sauce. Slice the duck thinly, return any juices to the pan, and mix. Arrange slices on 4 plates, drizzle with sauce, and surround with figs. Serve immediately.
Mix fleur de sel and five-spice powder; sprinkle over the duck at the table for a burst of flavor.
Source: La Cuisine des Parfums by the Scotto Sisters. Editions du Chêne
