Duck Breast With Brandied Fig Sauce

By Saveur
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4 tbsp. olive oil

3 tbsp. fresh sage, roughly chopped

6 garlic cloves, 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 and freshly ground black pepper,

to taste

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,

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