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. Turn off the heat, remove pan from stove and set the figs into the pan to warm.
T ransfer the breasts to a wooden platter and slice thinly.
Scrape any remaining browned bits and juices from the pan onto the meat. Somewhat lean but some cherry flavors and a light earthiness makes this type of Bordeaux a good match with duck breast. I had the 1993 and this wine should hold up well enough through 1997-98. Inc. All rights reserved.