An elegant vehicle for Preserved Figs, this dish was inspired by author Eugenia Bone. Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy. In order to cook evenly and create an attractive, crisp skin, trim all but a thin layer of fat from the duck breasts before cooking. Render, strain, and refrigerate the excess fat for other uses, such as making french fries or confits.
