Duck Breast with Brandied Fig Sauce

Name: Duck Breast with Brandied Fig Sauce
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; freshly ground black pepper; 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

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Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy.

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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
freshly ground black pepper
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