Duck Breast with Brandied Fig Sauce

Duck Breast with Brandied Fig Sauce
See the RecipeAndré Baranowski

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.