2 18–20 oz Pekin duck breasts

2 bunches green swiss chard, stems removed & blanched

8 figs, quartered

2 Tbs minced shallot

4 oz balsamic vinegar

4 oz port wine

2 Tbs red currant jelly

2 cups veal stock (substitute duck stock if available)

 Remove all silver skin from duck breast and lightly score skin side, season with salt and pepper.

 Heat pan to extremely hot temperature and pace breast in skin side down. Continuously drain of fat until golden brown. Reduce heat to low and continue to render fat until skin is thin and crisp.

 Raise heat to high again and quickly sear the flesh side.

 Place on oven proof baking dish, skin side down for 6–8 minutes until medium rare.

 Drain excess fat out of sauté pan and add the shallot and figs. Sauté to lightly translucent and deglaze with balsamic vinegar.

 Reduce to almost dry and add port wine.

 Reduce to 1/ 2 cup remains and add veal stock, reduce by half and set aside.

 Remove breast from oven and allow to rest 5 minutes. Quickly sauté swiss chard in 2 Tbs olive oil and season with salt and pepper.

- Drain off excess liquid and divide evenly in center of 4 plates.

- Warm sauce and whisk in currant jelly.

- Thinly slice duck and shingle around the swiss chard. Drizzle sauce and figs evenly around 4 plates.

- Serve immediately.

Serves 4