Difficulty:[usr 3]
Leave the duck breasts for 1 hour at room temperature before cooking them.
Crisscross the skin of the duck breasts with a few shallow stabs. Sprinkle them with salt and pepper on the flesh side. Heat a 29cm oval cast iron casserole over medium heat. Lay the duck breasts skin side down and cook for 10 minutes, basting the flesh side with any fat released during cooking.
Prepare the figs:turn on the oven, th. 8 (250°C). Roll the figs in honey, then put them in an oven dish that can just hold them. Sprinkle them with sugar and cinnamon.
After 10 minutes of cooking the duck breasts, discard the cooking fat. Turn the duck breasts flesh side against the bottom of the casserole dish and cook for 3 minutes, pricking the crispy skin with several strokes of a fork:some fat will still flow out. Remove the duck breasts from the casserole. Discard all cooking fat.
Pour the vinegar and honey into the pan and turn off the heat:the vinegar evaporates completely. Place the duck breasts skin side down in the pan. Cover the casserole and let the duck breasts rest for 10 minutes.
Meanwhile, slide the dish containing the figs into the hot oven and cook for 10 minutes.
Then remove the duck breasts from the casserole and place them on a board. Pour 1 tablespoon of hot water into the pan and stir. Finely chop the duck breasts and arrange them on 4 plates. Pour the juice released during cutting into the casserole dish and mix. Coat the slices of duck breast with this little sauce. Surround them with figs and serve immediately.
Mix the fleur de sel and the five flavors and present them in a small separate dish:you will sprinkle them over the duck breasts before enjoying them.
Source:La Cuisine des Parfums by the Scotto Sisters. Editions du Chêne
