Duck Breast with Figs
With a sharp knife, score the skin of the duck breasts in a diamond-shaped pattern. Brush skin with fig mustard. In a pan, fry duck breast, skin side down, in hot oil. Season with salt and pepper and cook, turning, about 15 minutes. Rinse, trim and cut scallions into rings. Sauté scallions in remaining oil. Deglaze with balsamic vinegar. Rinse and drain figs. Slice duck breast and serve with figs.