Method

Trim off excess fat from the duck breast and score without reaching the flesh. Place a pan over moderate heat and allow to heat up well. Lay the breast, skin side down first, and cook for 2 mins. Season with salt and pepper. Flip over and cook for a further 2 mins. Drizzle with honey, add the figs and deglaze with the liquor. Remove pan from fire, transfer duck to a roasting pan and cook in a moderate oven for 8 mins on medium temperature. Return pan to the heat, stir in the orange zest and stock, simmer to syrup consistency. Allow duck to rest for a couple of minutes before slicing and serving. Garnished with orange segments, figs and salted almonds, and then, serve.