Recipe for Duck Breast with Sauce

Trim the skin of the duck breast and score it. Season with salt and pepper. Place a little butter and sauté the duck breasts.

Clean and cut the figs in half or into quarters. Peel the ginger and slice it thinly.

In a skillet, pour in the honey and ginger, then add the figs and currants. Let simmer until the fruits are barely compote-like.

Once the breasts are cooked, remove the fat from the pot. Pour the vinegar into the pot to deglaze. Add the breasts and the figs, and let heat for 5 minutes on low.

To finish, slice the duck breast into thin slices and arrange everything neatly.