Duck breast with figs and Port wine

INGREDIENTS

4 duckling breasts (6 oz. each)
4 fresh figs cut into ¼” pieces
½ glass of Port
1 glass of orange juice
1 tbsp. cranberry jelly
½ pint chicken stock
Salt and pepper
Butter

METHOD

Lightly score the skins of the breasts with a sharp knifePlace a heavy-based large frying pan on the stove
Place the duck breasts, skin side down
Dry fry on medium heat until most of the fat has
rendered and the skin is golden brown and crisp
Turn the duck breasts over and seal them until light brown Rest in a warm place before slicing

The sauce

Remove excess fat from the pan and increase the heat
Pour in the Port, orange juice and stock and boil
Reduce until the sauce has a syrupy consistency
Add the cranberry jelly and figs.
Add any juices from the resting duck
Whisk in the butter to give the sauce some shine
Cook until the figs have melted (2-3 minutes)
Slice the breasts diagonally and fan them out on warm plates
Spoon the sauce around the meat