Smoked Duck Breast with Vintage Port Syrup Braised Figs, Fingerling Potatoes and Cippolini Onions

This a beautiful appetizer or first course dish. I brine and smoke my own duck breast, however, Whole Foods carries a Smoked Duck Breast in their meat department. Check with your butcher.

1 package smoked duck breast
20 fingerling potatoes, mixed colors are great
3 Tablespoons sea salt
10 cippolini onions
10 fresh brown turkey figs
1 1/2 cups arugula
Seductive's Vintage Port Syrup

Note: All of the preparation for this dish may be done ahead of time, with simple assembly just prior to serving.

If your duck breast is frozen, thaw in refrigerator per package instructions. Slice in 1/8 to 1/4-inch slices. Chill.

For potatoes: Place 2 quarts of water in large pot, and add 3 Tablespoons salt. (This does not cause the potatoes to be salty, however, it develops their earthy flavor.) Bring to a boil. Boil potatoes until fork tender, about 20-25 minutes. Set aside.

For onions: Place 2 quarts of water in large pot. Bring to a boil, add onions and boil for 6-7 minutes. Drain. Remove skins and set into a braising pan or skillet with lid. Drizzle Vintage Port Syrup over onions, cover and braise over medium heat for 15 minutes. Set aside.

Heat oven to 350 degrees.

For figs: Wash and slice in half, from stem down. Place figs in shallow baking dish, cut-side up. Drizzle with Vintage Port Syrup and roast for 10-12 minutes until soft yet still firm to the touch. Set aside.

To assemble:
Toss arugula with very good olive oil and a dash of sea salt. Lay arugula on large platter. Atop of arugula overlap slices of duck breast, and place figs and onions around the dish. Drizzle duck with Vintage Port Syrup.