Duck magret with spices, roasted figs, honey, and port

Instructions

1. 1

   Remove excess fat from the duck breasts with a knife, so as to give them an almond-like appearance.

2. 2

   Place the duck breasts, skin-side up, in a dish, season lightly with 4 spices and cover them with film.

3. 3

   Refrigerate for half an hour.

4. 4

   Cut the figs into 12 halves, melt the butter gently in a large skillet over low heat.

5. 5

   Place each fig on the open side in the melted butter which must not brown.

6. 6

   Add honey to it.

7. 7

   Cook covered for 15 minutes.

8. 8

   After 15 minutes, increase the heat to reduce the cooking juice, deglaze with port, reserve the figs in a plate and keep their juice aside.

9. 9

   In an anti-adhesive skillet on medium heat, sear the duck breasts skin-side down so that the fat renders out, turn them over and cook for 5 minutes and then flip again for 5 minutes at low heat.

10. 10

    At the end of cooking, deglaze with balsamic vinegar and honey, remove the duck breasts, season.

11. 11

    Add fig juice, season.

12. 12

    Reduce slightly.

13. 13

    Strain the sauce through a chinois.

14. 14

    In beautiful white plates (depending on your preferences), arrange the duck breasts in a fan, place the figs, decorate with the sauce without overdoing it.

15. 15

    Finish with a sprig of tarragon.