You may add to or reduce the time, depending upon your preference. Serve with wild rice and a spinach salad with orange slices, apples and black olives. C rush pistachios with a mortar and pestle or grind in a small, clean coffee grinder until finely pulverized. Cut the figs into halves and flatten. With your thumb or the back of a spoon, firmly press the pistachios into the meaty part of the figs.
H eat the butter in a heavy, large skillet over medium-low heat and lay in the figs.
Saute the encrusted figs for only about 30 seconds on both sides until the nuts are browned. Remove quickly and set aside. I n the same pan, heat the oil over medium-high heat. Saute the duck breasts 6-8 minutes, uncovered. Simmer for 6-8 minutes.