Remove excess fat around the duck breasts with a chisel; place them in a dish on their skin side, season with salt and pepper, cool down for 30 minutes.
Cut the figs in 2.
Melt the butter in a large skillet over low heat. Place the figs in the melted butter, on the open side. Pour in the honey.
Cook for 15 minutes with lid on; then higher the heat to reduce the cooking juice. Deglaze the Porto in. Put the figs on a plate, keeping their juice aside.
Place the breasts on the skin in the frying pan so that the fat melts; turn them over and let cook 5 minutes, then repeat and cook 5 minutes on the other side.
Once it’s done, add balsamic vinegar and honey glaze; and the fig juice. Reduce slightly.
Here you go: slice the fillets and place those like a fan on the plates, decorate with figs. A little sauce and… you are ready to impress your guests!
MALBEC will do just great!