Pan fry the duck and deglaze with port and add chicken stock and simmer to make a light gravy. Cut figs in half and cover liberally with icing sugar and place under the grill and cook until golden brown and bubbling. To serve, slice breast and arrange on plate, garnish with figs and spoon over some of the gravy. Posted to Digest bread-bakers.v097.n,
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|Serving Size: 1 Serving (1399g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1510 (62%)|
|Amt Per Serving||% DV|
|Total Fat 167.8g||224 %|
|Saturated Fat 55.4g||277 %|
|Monounsaturated Fat 75.2g|
|Polyunsanturated Fat 22.5g|
|Cholesterol 873.1mg||269 %|
|Sodium 1040mg||36 %|
|Potassium 3009mg||79 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 25.7g|
|Protein 195.8g||280 %|
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Calories per serving: 2446
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