Duck Breasts with Red Wine Sauce and Figs
Rub the duck breasts with salt and pepper. Lay with the skin side down in a hot pan and cook for 6 minutes. Turn and cook for another 6 minutes. Keep warm in a 150°C (approximately 300°F) oven for 20 minutes.
Dice the shallots. Drain the duck fat and sauté the shallots in it. Deglaze with red wine. Chop the peppercorns and add to the pan. Bring to a boil and mix in the cornstarch to make a gravy. Season with salt and pepper.
Cut the figs in half. Melt the butter; sprinkle the sugar on the melted butter. Add the figs and caramelize a few seconds until they are hot. Cut the meat. Serve everything together.