Duck breast with figs

Ingredients for 6 servings:

• 3 duck breasts
• 20 figs (approx. 500 grams)
• 30 g butter
• 2 dashes of balsamic vinegar
• some rosemary sprig(s), strip needles
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The duck, symbol of south-western France, combined with figs, symbol of the Mediterranean

Make diamond-shaped cuts a few millimeters deep in the skin-side of the breasts using a sharp knife. Heat a pan thoroughly. Reduce the heat to medium and add the duck breasts, skin-side down, to the pan. Season with salt and pepper and roast for 15 minutes. Then drain off the rendered duck fat, turn the breasts over, and roast the flesh side down for 5 minutes at a low heat. During this time, thoroughly wash the figs and slice them lengthwise. Sauté them in a second pan in the melted butter. Season with salt and pepper, and sprinkle with rosemary sprigs. Cook over low heat for about 10 minutes. Loosen the pan juices with the balsamic vinegar. Let the duck breasts rest for 2 minutes before slicing. To serve, cover well with the stewed figs.