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1
Preheat the oven to 400F.
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2
Wipe the figs clean, remove the stems, then halve them lengthwise.
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3
Place the figs, cut-side up, on a wire rack set on a foil-lined baking sheet.
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4
Drizzle the figs with 2 tablespoons of the olive oil, then sprinkle with the sugar.
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5
Roast in the oven for about 15 minutes, or until soft.
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6
Drizzle with the vinegar as soon as they come out of the oven.
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7
Decrease the oven temperature to 375F.
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8
Film the bottom of a large, ovenproof saute pan with 2 tablespoons olive oil and heat over medium-low heat.
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9
Add the duck breasts, skin-side down, and cook for 8 to 10 minutes, or until most of the fat renders and the skin crisps.
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10
As the breasts sear, spoon off the excess fat as it pools in the pan.
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11
When the fat has rendered, transfer the breasts to a plate and pour off all the accumulated fat.
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12
Return the breasts, skin-side up, to the pan and transfer the pan to the oven.
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13
Roast for no more than 2 to 3 minutes, then remove the breasts from the pan and allow to rest while you make and dress the salad.
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14
Pick off the smallest and most tender arugula leaves and wash well.
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15
Pat dry.
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16
Toss with the remaining 2 tablespoons olive oil and the lemon juice; season with salt and pepper.
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17
Lay 3 figs out on each of 4 plates.
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18
Slice each duck breast on the diagonal and fan out over the figs, then nestle the arugula salad next to it.
