This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.
I knew we wouldn't like the flavor of the berries / Armagnac, so I modified it to our preferences. This sounds like Duck L'orange (sp?) but, it's definiitely not. I used Grand Marnier and in place of the berries, I used a heaping tablespoon of homemade orange/mire lemon marmalade, and ran my knife through it, for the sauce. Everything else was the same and it was so good. Also, I know duck should be served med rare, but it has to cook a little more for me. Delicious.