Cooking duck breasts is easier than you think - let's get started!

1. Preheat the oven to 350 degrees.
2. Add some olive oil to your pan. Add the garlic slices. Place the eggplant slices flesh side down and allow to sear for a couple minutes before flipping over and searing on the other side. Move the eggplant on a cookie sheet (or use your pan if it is oven safe) and place in the hot oven to cook for 20-30 minutes until soft.
3. Trim the raw duck breast. Cut the edges of the fat off so there is no excess fat over the meat (but make sure to leave the lobe of fat over the top!). Trim any flaps of meat or sinew from the bottom of the filet if there are any.
4. Slice incisions in a crosshatch pattern over the thick layer of fat - this will keep the sides from buckling.
5. Pat both sides dry with paper towels - this is essential for getting a good sear.
6. Place the duck breast skin side down on a hot, dry pan (no need for oil!) for 3 minutes over medium high heat until the fat renders and is a nice golden brown. You should have a nice crispy skin on your magret.
7. Flip the magret, flesh side down to sear for another 3 minutes.
8. Turn off the heat and remove the duck breast from the pan and place on an oven safe sizzling tray or cookie sheet. 
9. Top with a little sea salt.
10. Place on the middle rack of the oven for 20 minutes for medium doneness (pink inside and juicy).  Leave the duck breast only 15 minutes if you prefer your meat a little more Rosé.
11. Once done, remove the duck breast from the oven and allow to rest on a cutting board for 5 minutes. 

Meanwhile...

How to cook fresh figs

1. No need to add olive oil to the pan - the leftover duck fat is enough.
2. Slice the figs in half and add directly to the pan with the duck fat over medium heat - high heat with the rosemary sprigs. Stir frequently for 2 minutes.
3. Add the honey over the figs and continue to stir often.
4. Add the demi-glace.
5. Stir often.
6. Allow the sauce to reduce at a rapid simmer for 3-5 minutes. The sauce will get a little thicker - but it is not going to thicken like a gravy.
7. Turn off the heat.
8. This recipe is the optimal balance of sweet and savory which is the best duck breast recipe in my opinion. I recommend preparing French Baguettes to serve with this recipe - you will want to soak up every bit of pan sauce!

Serving the Duck Magret with Figs and Eggplant

1. Fat side up, slice the Magret into 1/4 inch slices. The meat should be pink inside. 
2. Serve a few slices of eggplant on each plate. Lay the slices of Magret de Canard over the eggplant and surround with the figs.
3. Spoon the pan drippings (a beautifully reduced sauce!) over the Magret de Canard.
4. Sprinkle some coarse French sea salt over the Magret.

5. Serve immediately.