Duck Breast with Fig Sauce

Preheat the oven to 120°C (approximately 250°F).

With a sharp knife cut into the skin of the duck making a diamond pattern without cutting into the flesh, season with salt and pepper. Cook the duck skin-side down in a skillet over medium heat until it renders its fat and is golden brown, about 8 minutes. Flip the duck over and briefly sear on the flesh side. Remove and brush the skin side with 1 tablespoon honey, season with salt and pepper and transfer to a baking sheet.

Roast on the middle shelf of the oven until pink, about 15 minutes. Let cool and cut crosswise into thin slices. Arrange on plates and garnish each with a fresh, quartered fig.