Instructions

1. Score the skin of the duck breast with a sharp knife but make sure that the meat is not damaged underneath. Rub with salt and half the thyme.
2. Fry in a hot pan, skin side down, for about 3-4 minutes until the skin is golden and crispy. Turn over and fry for another 3-4 minutes to your liking.
3. Meanwhile, chop the onion and quarter the figs.
4. Discard most of the duck fat, and in the remaining fat sauté the onions .
5. When the onion is soft add the remaining thyme and the figs. Fry for about half a minute, then pour in the port/wine and vinegar. Reduce the sauce further to a thick syrup. Taste it. If it is not sweet enough, add some honey .
6. Put the duck back for a few seconds just to warm through.
7. Slice the duck breast into 2cm thick pieces. Serve with the fig sauce and mashed potatoes.