Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season both sides of the duck breasts with Alcyon 3-Vegetable salt and pepper.
Heat a large skillet over medium-high heat. Place the duck breasts in the skillet, skin-side down. Cook for about 5-6 minutes, or until the skin is crispy and golden brown. Flip the duck breasts and sear the other side for an additional 2 minutes. Remove the duck breasts from the skillet and let them rest for a few minutes before slicing.
While the duck breasts rest, prepare the mushroom and fig sauce. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes, or until they start to brown and release their moisture. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.
In the same skillet, add another tablespoon of butter and melt it. Add the quartered figs and sauté for about 2-3 minutes, until they start to caramelize.
Pour in the chicken broth, red wine, and honey into the skillet with the figs. Let it simmer for about 10 minutes, stirring occasionally.
If you want to thicken the sauce, you can add 1 tablespoon of veal demi-glace and stir until fully incorporated. Alternatively, you can sprinkle 1 tablespoon of flour into the skillet and mix to thicken the sauce. Let it simmer for a few more minutes until the sauce reaches the desired consistency.
Return the sautéed mushrooms to the skillet with the fig sauce and gently mix to warm them.
To serve, slice the duck breasts and arrange them on plates. Place thin slices of figs between the pieces of duck. Drizzle the duck with the mushroom and fig sauce.
