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1
For the duck breasts: Sprinkle each duck breast liberally with salt and pepper.
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2
Heat the vegetable oil in a large cast-iron skillet over medium-low heat.
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3
Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
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4
Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes.
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5
Transfer to a plate or cutting board and allow to rest about 5 minutes.
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6
It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
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7
For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use.
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8
Over medium heat, add the shallots and cook until softened.
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9
Add the sherry and reduce by half.
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10
Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes.
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11
Remove from the heat, season with salt and pepper and whisk in the butter.
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12
Garnish with chopped chives.
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13
Serve the sauce alongside thinly sliced duck breast.
