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1
In a skillet over medium heat, warm the olive oil.
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2
Add the shallots and cook, stirring occasionally, until golden, 10 minutes.
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3
Add the wine, chicken stock, figs, lemon zest, sugar, and cloves.
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4
Decrease the heat to low and simmer until the figs are very soft but still retain their shape, about 30 to 45 minutes.
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5
Then increase the heat to high and simmer until the sauce thickens, 5 to 10 minutes.
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6
Season to taste with salt and pepper.
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7
Set aside.
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8
Preheat the oven to 400 degrees F.
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9
Place the duck breasts on a work surface, skin side up.
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10
Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat.
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11
Heat a large ovenproof skillet over medium-high heat.
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12
Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes.
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13
Turn the duck breasts over, season with salt and pepper, and trasnfer the skillet to the oven.
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14
Cook until the duck breasts are medium-rare, 6 to 8 minutes.
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15
Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes.
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16
In the meantime, warm the fig sauce.
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17
Cut each duck breast on the diagonal into 1/2-inch-thick slices.
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18
Fan the slices out on each plate, spoon the warm sauce over the top, and serve.
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19
Cook's note: Can't find duck breast?
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20
Try the fig and shallot compote with chicken or pork.
