Breast of Duck with Hoisin and Figs

Here, basically, is westernized Peking duck. I taught this dish to a class of home cooks at the New School in Manhattan because it’s easy and looks impressive. You take the bird’s breast and render it, skin down, over low heat until the fowl’s outer layer browns and crisps up. Next, you flip the meat over and let the flesh cook to a desired doneness—mine is medium-rare. With that, you present a quick beggar’s purse—a package of confit duck leg and fresh fig bundled in a mu shu wrapper that