Duck Breast with Brandied Fig Sauce | Saveur

Ingredients

• 4 tbsp. olive oil
• 3 tbsp. fresh sage, roughly chopped
• 6 cloves garlic, smashed
• Zest of 1 orange, roughly chopped, plus more grated, to garnish
• ¹⁄₄ tsp. crushed red chile flakes
• 2 magret or 4 pekin duck breasts, fat trimmed down to 1/4" thick and scored crosswise and lengthwise
• Kosher salt and freshly ground black pepper, to taste
• 1 large shallot, finely chopped
• 1 pint figs in brandy, stemmed, roughly chopped, syrup reserved
• 1 cup chicken broth
• 2 tbsp. butter
• 1 tbsp. roughly chopped flat-leaf parsley, to garnish