Technical Stages :

• Prepare the duck magrets. Remove a bit of fat if the layer is too thick.
• Cut a lattice as deep as this fat to facilitate the cooking.
• Cook the magret in a pan, fat side down first. Add a little bit of salt. Discard the melted fat.
• Deglaze with the raspberry vinegar, moisten with the wine, add pepper and reduce over stong heat until it is only 1/4 of its original volume.
• Moisten again with chicken stock, and cook over low heat for 15 minutes. Whisk the butter in. When serving, incise the figs and put them for a couple of minutes in the oven.
• Arrange the magret on warm plates, decorated with shallots and figs, coat with red wine sauce. Sprinkle with a few cranberries and serve immediately.