While turkey will most likely be on the menu for most American’s this Thanksgiving, I’m not sure I can do the big bird so close to Christmas. Duck is a wonderful alternative, one which I would argue has far more flavour and possibilities. This recipe is one of my favourite ways to cook duck breasts and they are delicious served with the sweet and sticky sauce and figs.

Score the duck diagonally with a sharp knife. In a large bowl, whisk together the ingredients for the marinade. Add the duck breast to the marinade and toss to coat it completely. Cover and leave in the fridge to marinate for one to two hours.

Preheat an oven to 200 degrees Celsius/gas 6.

Remove the duck breasts from the marinade, reserving the remaining liquid in a small saucepan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder.

Place the duck, skin side down, in a large heavy-based pan with an oven proof handle. Cook the breasts over a low to medium heat for about six to eight minutes, or until the fat begins to render out and the skin has good colour. Spoon off any excess fat. This can be saved in a sealed jar in the fridge to make roast potatoes.

Turn the breasts and then add the figs, tossing to coat in the juices.

Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until it has slightly thickened.

Once cooked, rest the duck breasts for five minutes under tin foil on a chopping board.

Slice the meat thinly and transfer to warmed plates. Spoon the reduced sauce over the duck and serve with the warm figs, salad leaves and toasted hazelnuts.