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.
In a saucepan, bring the port wine, 1 tablespoon honey and the chopped dried figs to a boil and remove from the heat. Let cool, stirring occasionally. Starting at a stem end, make 2 lengthwise cuts into the 8 remaining figs, cutting almost but not through the bottoms. Push them open slightly, fill with the dried fig mixture and serve with the duck.