Pan-Seared Duck Breast with Eggplant and Candied Figs Recipe

Remove the meat from the refrigerator 30 minutes before cooking. Wash the figs and small eggplants. Cut them in half. Peel the garlic and crush it. Heat the olive oil in a small cast iron pot. When it is hot (without smoking!), add the eggplants, thyme sprigs, and garlic.

Sauté and salt well to draw out the water from the eggplants. Once the eggplants are well coated with oil, reduce the heat. Sauté uncovered for 4-5 minutes to color them properly. Cover the pot and let them simmer on very low heat for 15 minutes. The eggplants should be well confit and tender. Keep warm.

Heat the butter in a small pan. Place the halved figs cut side down in the butter. Cook for 3 minutes over medium heat. Flip them over. Sprinkle with a four-spice blend, brown sugar, salt, and freshly ground pepper. Lower the heat and let simmer gently. Once they are soft and shiny, add balsamic vinegar. Let it reduce. Add a piece of butter. Keep warm.

Season the duck fillets on the skin side with salt and pepper. Heat a stainless steel pan over medium heat. Cook the meat and allow the skin to brown for 2-3 minutes. Flip the fillets and sear the flesh side.

To finish, adjust the cooking to your taste. Arrange two nice serving plates. Place the meat, harmoniously arrange the eggplants and the candied figs. Drizzle with fig juice.