Lacquered duck breast with figs and orange/pistachio sauce

INGREDIENTS FOR 1 DUCK BREAST

• 1 fresh duck breast "Esprit foie gras"◄
• 6 fresh or frozen figs + 2 oranges
• 2 tablespoons balsamic vinegar
• a few pistachios + fleur de sel + pepper
• 1 sheet baking film
  

PREPARATION 

1. Squeeze juice from one orange and cut segments from the other.
2. Score the duck's skin without cutting into the flesh.
3. In a hot, fat-free frying pan, place the duck breast on its skin side.
4. Allow the fat to melt and brown over medium heat. Then turn the duck breast over and continue cooking for two minutes. Season with salt and pepper. Leave to rest for 5 minutes under a sheet of baking paper.
5. Wash figs under running water and pat dry (if frozen, thaw).
   Using a knife, make a cross starting at the top of the fig and stopping a little short of the bottom.
6. Remove the fat from the pan. Cook the figs with the orange segments and pistachios for about 2 minutes over low heat.
7. Deglaze with balsamic vinegar + orange juice and continue cooking for a further 1-2 minutes.
8.  Remove the figs and set aside in a dish.
9. Reduce the cooking juices. Stir with a wooden spoon to combine the juices.
10. When the sauce becomes slightly syrupy, add the duck breast and continue cooking over low heat for 6 to 8 minutes. Baste the meat frequently with the juices (if you like your duck breast rare, reduce the cooking time).
11. Arrange the sliced or whole duck breast, figs and supremes on a serving platter. Top with the orange/pistachio sauce.