Duck Breasts and Figs

vegetable oil

4 duck breasts

salt and pepper

2 tbsp red wine vinegar

50 mL port or balsamic vinegar

4 fresh figs, quartered

Preheat oven to 200C. Heat baking tray.

Fry duck breast skin side down until golden. Season with salt and pepper. Sear flesh side. Remove from pan and place skin side down on hot baking tray and bake 5 minutes. Rest 15 minutes.

To make the sauce, pour off duck fat. Add juices to the pan and deglaze with vinegar. Add balsamic vinegar and reduce to syrup. Add two figs, mash with fork and simmer 3 minutes. Simmer 3 minutes. Toss remaining figs. Slice duck and pour sauce over.