The Red Saint-Joseph is powerful and spicy, which is a good combination with the duck breast fillet. The wine spices form a good alliance with the sugary taste of this recipe.
Cut the duck skin and cook the whole 5 to 6 minutes in a fry on the duck skin face, and then 2 to 3 minutes on the duck flesh face.
Keep it to one side.
Cut the figs in two in the length.
Melt the butter in the fry and brown the figs.
In the meantime, mix the honey with the vinegar and the orange juice, then pour this combination on the figs.
Let simmer the figs with the sauce during 4 to 5 minutes.
Take the fogs off and let reduce the sauce.
Add the beef stock
Cut the duck breast fillet in slice and then coat it with the sauce and the figs.