Magrets de canard aux figues

For 6. Excellent score on effort versus results.

3 duck breasts
18 figs
30 g butter
2 sprigs rosemary
2 tbsp balsamic vinegar
salt and pepper

Score the fat on the duck breasts in a criss-cross pattern. Heat a frying pan (preferably non-stick), put in the duck skin-side down, add salt and pepper and cook for 15 minutes on a gentle heat.

Meanwhile, wash the figs, cut in two, and fry them lightly in the butter in another pan. Add salt, pepper and rosemary, and cook gently for 10 minutes.

Pour off the fat from the duck (keep it for frying or roasting potatoes). Turn the duck over and cook for a further 5 minutes. Deglaze the pan with the vinegar.

Let the duck rest for 5 minutes before slicing it crossways. Pour over the scanty but very tasty sauce, and serve with the figs (and a bottle of good red wine).

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