Note: As the duck cooks, it will yield a fair amount of fat. Extra fat not used in the recipe may be stored, refrigerated, in an airtight container. Use as a flavorful fat to saute vegetables.

1. Using a sharp knife, carefully score a crisscross pattern into duck skin on each breast.

2. heat olive oil in a large nonstick skillet over high heat. When hot, place duckinto pan, skin side down. Reduce heat to medium. Cook slowly until duck is a rich,golden brown, about 12 to 18 minutes. Turn and cook until seared on second side,about 2 minutes.

3. While duck is cooking, in a small saucepan combine port, broth, figs, salt, andpepper and heat over medium-high heat. Bring to a low simmer, stirring occasionally.

4. Transfer duck, skin side up, to a plate. Drain fat, returning 1 Tbsp. to pan.

5. Add shallot to skillet. Cook and stir until fragrant, about 1 minute.

6. Pour port-fig mixture into skillet, scraping up any browned bits. Increase heat to high and simmer until slightly thickened, about 5 minutes. lower heat to mediumand return duck to skillet, skin side up, along with any juices that have collectedon plate. Cook until just cooked through, about 1 to 2 minutes. Meat will be slightly pink. Remove pan from heat. Place duck on a cutting board and slice each breast diagonally, into slices about a half-inch thick.

7. Divide duck slices among four plates. Spoon sauce and figs over and around duck. Serve immediately.

Source: Hannaford fresh Magazine, January - February 2009