Duck fillets with figs

Preparation:

Preparation: Empty the duck, remove the head, neck and legs. Of the innards, keep aside only the liver. Salt and pepper it internally. Tie it up with white kitchen string. Place it in a pan with 10 g of butter and the oil. Bake for an hour in the oven at 230 degrees. Remove, cut the wings, breast and thighs. Break the carcasses with a meat mallet. Pour the red wine into the baking pan and mix. Arrange the carcasses and cook for 10 minutes in the oven at 200 degrees. Then pass the sauce through the mill and collect it in a saucepan, flavor it with a little lemon juice. Chop the liver and add it to the sauce. Cut the figs almost in half, open them slightly. Put a pat of butter on each one. Arrange them in a greased pan and leave to brown in the oven. Remove and season with salt and pepper. Brown the bread slices in the remaining butter. Bone the thighs and cut them into slices. Also cut the breast into fillets. Arrange everything in the center of the serving dish and arrange the figs around it. Drizzle with the hot sauce. Serve. Accompanying wines: Ghemme DOC, Flaccianello VdT Di Toscana, Cabernet Sauvignon Di Regaleali VdT Di Sicilia.