Method

1. Prepare the duck

Lightly score the skin in a crosshatch pattern, taking care not to cut into the flesh. Season generously with sea salt and freshly cracked black pepper.

2. Render and cook

Place the duck skin-side down in a cold pan and bring up to a gentle heat. Allow the fat to render slowly until the skin is crisp and golden. Turn briefly to finish cooking the flesh, keeping it tender and slightly pink. Rest before slicing.

3. Prepare the figs

In the same pan, gently warm the figs with a touch of olive oil and thyme. Cook until soft and lightly caramelised.

4. Finish and plate

Slice the duck and arrange neatly on the plate. Spoon over the figs and finish with a light drizzle of aged balsamic vinegar.