Duck Confit with Fig Compote and Apricots

Heat the duck pieces in their own fat in a saucepan over low heat. Remove the duck pieces and drain on paper towels. Keep the duck legs warm and save the duck fat.

Cut the apricots into coarse pieces.

Melt 40 grams (approximately 3 tablespoons) of butter in a pan, add the sugar and cook until lightly caramelized. Add the apricots, sprinkle with cinnamon and set aside.

Rinse the figs. Cut 4 figs into quarters, cut the rest into small cubes.

Heat the remaining butter in a skillet. Peel and finely chop the shallots and saute until translucent. Add the fig cubes, sauté briefly, then pour in the stock and simmer until the compote is very soft.

Peel the carrots and slice on the diagonal. Heat the remaining 2 tablespoons of butter in a pan, add the carrots and 1 cup water, cover and simmer 5 minutes. Uncover and quickly evaporate the liquid, season with salt and pepper.

Heat 2 tablespoons of the duck fat in a pan, add the quartered figs and saute about 1 minute on each side. Sprinkle with a pinch of sugar.