Steps for Preparation

1. Combine red wine, olive oil, sliced shallots, and thyme in a small bowl.
2. Wipe the duck breasts clean and pat dry. Place into a shallow, non-reactive container and pour red wine marinade over all. Cover and refrigerate for at least 3 hours.
3. Cut the duck bones into 2-inch pieces. Place in a medium-sized saucepan over medium heat. Stir in the carrot and onion, and sauté for 5 minutes or until bones and vegetables begin to brown.
4. Stir in the peppercorns and cinnamon. When well blended, add the stock and bring to a boil. Lower the heat and simmer for about 40 minutes or until reduced to 2 cups. Remove from heat and strain through a sieve into a small saucepan. Discard solids.
5. Preheat oven to 500°F.
6. Remove the duck from the refrigerator. Carefully wipe the marinade from the breasts and season to taste with salt and pepper. Heat butter in a large ovenproof sauté pan over medium-heat. Lay duck breasts into the pan, taking care not to crowd them. Sear for 4 minutes. Turn and sear for 3 additional minutes, while continually checking each breast for doneness using the Cook'd Right^® Sensor.
7. To check for doneness:
1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Duck breast is done when tip of sensor is fully orange.
8. Remove duck breasts from pan and place on a warm plate. Lightly cover and keep warm.
9. Keeping pan on medium heat, set the figs into the browned butter. Drizzle honey over all and lightly coat with freshly milled pepper. Place in preheated oven and roast for 5 minutes or until the figs begin to singe. Remove from the oven and carefully lift figs from pan onto the plate holding the duck.
10. Return sauté pan to medium heat. Stir in Riesling and cook, stirring constantly to lift browned bits from the pan, for about 5 minutes or until reduced to 1/4 cup. Add the reserved sauce and simmer for 10 minutes or until sauce has reached a smooth coating consistency.
11. Slice each duck breast, on the bias, into 4 thick pieces and arrange on each of the 6 warm plates. Set 2 figs next to each breast. Lightly spoon some of the sauce over the breast. Put remaining sauce to the side. Serve immediately.