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Breast of duck with figs

Main course for Julie's birthday.

Ingredients:

• one duck breast
• one apple
• 6 figs
• 2 soup spoons of honey
• 2 soup spoons of soy sauce
• 2 soup spoons of balsamic vinegar
• some rosemary
• rose, white and black pepper
• some butter

Duck breast:

1. Preheat a fryer.
2. When the fryer is really hot, reduce the flame (it should be almost at the minimum) and put the duck breast into the flyer, grease on bottom.
3. Leave it for around 30 minutes, removing the grease as it liquefies.
4. Turn the duck breast around a few times so it browns a little.

Accompaniment:

1. Pour the honey and soy sauce into a fryer, add the spices and rosemary, mix. Start cooking over low heat.
2. Once the honey has melted, put the figs into the fryer. Let them cook for about 10 minutes, turning them over regularly.
3. Remove the figs, add the vinegar and leave it on the flame for at most one minute. The sauce should boil, but it must not caramelise.
4. Cut 6 slices from the apple, remove the pips.
5. Put the butter into a frying pan, melt it, then cook the apple slices for a few minutes. Remove them and place them on kitchen paper.

Putting it together:

1. Cut a few slices of duck breast.
2. Place 3 apple slices in the plate.
3. Place one fig on each apple slice.
4. Pour some sauce over the figs and duck breast.