salad dressing/marinade ingredients together in a bowl. Reserve 1/2 cup and strain
for salad dressing. Marinate duck breasts in remainder of dressing/marinade, refrigerated, for at least 6 hours but no longer than overnight.
Preheat oven to 375 degrees F.
Heat large saute pan over medium high heat and cook duck breasts on skin side first until most of fat is rendered, about 3 minutes. Turn duck breasts and sear
flesh side for 1 minute. Finish in oven and cook until medium rare, about 2 minutes. Let rest for 15 minutes.
Clean and tear curly, separate Belgian endive leaves, and clean cress. Toss greens with most of the dressing, figs
, and pecans
. Cut duck breasts into 6 slices. Place greens
in a mound in center of individual plates and arrange the sliced duck breasts around the outside. Drizzle
any extra dressing around the plate.