Preheat the oven to 180 °C (350 °F).
Remove excess fat from the breasts with a sharp knife, then make incisions into the skin in a criss-cross pattern without piercing the meat. Season to taste with rosemary, salt and pepper.
Gently heat a large oven-proof pan. Place the breasts skin-side down and cook without touching them for 8 to 10 minutes. Drain the fat from the pan as needed during cooking.
Turn the breasts over, place the pan in the oven and continue cooking for another 8 to 10 minutes or until an internal temperature of 58 °C (137 °F) is reached. The meat should be somewhat firm to the touch and still quite pink in the centre.
Remove the duck breasts from the oven and place on a board or plate. Loosely cover with a sheet of aluminum foil and let stand for 5 minutes.
Thickly slice the breasts on the diagonal and serve with the fig and rosemary sauce.
Serve with potatoes sautéed in duck fat and a red cabbage salad.
In a small pan, sauté the garlic and green onions in half of the butter for 3 to 4 minutes while stirring. Add the rosemary sprigs and fig jam. Continue cooking and stirring for 2 to 3 minutes, until the jam is dissolved.
Moisten with the balsamic vinegar and duck stock, then season with salt and pepper to taste. Bring to a boil and simmer for 5 minutes uncovered.
Remove the pan from the heat and add the remaining butter. Stir and cover. Let stand for 10 minutes before removing the rosemary sprigs, then serve.
