Duck Breast With Fresh Figs

• 2 teaspoons five-spice powder
• Freshly ground black pepper
• 2 tablespoons soy sauce
• 2 duck breasts (magret)
• 12 to 15 fresh black figs
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1 teaspoon fresh thyme leaves
• 1 cup dry red wine
• 1 tablespoon duck or veal stock
• Salt

1. Combine five-spice powder and 1 teaspoon pepper in a bowl.
2. Stir in soy sauce.
3. Score fat on duck in crisscross.
4. Rub duck on both sides with marinade.
5. Set aside 2 hours.
6. Heat a grill to very hot.
7. Heat the oven to 200 degrees.
8. Sear duck on fat side about a minute, until dark brown (flare-ups are normal).
9. Turn and sear on flesh side about 1 1/2 minutes, until browned.
10. Or sear duck over high heat in a cast-iron skillet.
11. Place duck in a baking dish in oven.
12. Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle.
13. Remove from grill and halve.
14. Or sear figs in a skillet.
15. Melt 1 tablespoon butter in a skillet, add shallots and cook until soft.
16. Stir in thyme and half the wine.
17. Cook until wine just films pan.
18. Stir in stock.
19. Add figs and remaining wine; cook until wine is reduced by a third.
20. Stir in remaining butter.
21. Season with salt and pepper.
22. Remove from heat.
23. When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer.
24. To serve, slice duck on the bias.
25. Reheat sauce and spoon over duck.

fivespice powder, freshly ground black pepper, soy sauce, duck breasts, black figs, unsalted butter, shallots, thyme, red wine, veal stock, salt

Taken from cooking.nytimes.com/recipes/11690 (may not work)