Foodista | Recipes, Cooking Tips, and Food News | Figs and Seared Duck Breasts

Ingredients

• Finely grated zest of 1 lemon
• 1 large garlic clove, finely grated
• 1 tablespoon rosemary leaves finely chopped
• 1 teaspoon rosemary leaves finely chopped
• ¾ teaspoon sea salt
• ¼ teaspoon black ground pepper
• 2 12-ounces each duck breasts, patted dry and scored crosshatch pattern into the skin, do not pierce the flesh underneath.
• 6 fresh figs, halved
• Juice of ½ lemon and lemon wedges for serving
• olive oil to drizzle over it