On the skin of the duck breast carefully to make cross-cuts, cutting through skin and fat but not cutting the meat, RUB with salt and black pepper. 2 packets of rice to cook according to the instructions on the package. I chose Indica from Mistral, this pic will always be loose and will not fall apart. In a frying pan without oil and fry the breast skin down on medium heat for 8-10 minutes until fried crust, flip and cook on low heat for another 8 minutes. For complete doneness remove Breasts in the preheated oven for 5 minutes ( I didn't removed). Ready Breasts to shift in a bowl and cover with foil before serving.

Onion, Apple and figs cut into small pieces. Seeds from 3 pods of cardamom crushed into powder. Cook all the spices - cinnamon, ginger, cardamom, a pinch of chili pepper and a sprig of rosemary, nutmeg and RUB.

In a frying pan (not nonstick) heat a spoon of oil and sauté onions until slightly soft, add all the spices (cinnamon, ginger, cardamom, a pinch of nutmeg and Chile) and warm until fragrant. Add salt, sugar and immediately pour Apple cider vinegar, heat to dissolve the sugar and add the figs and Apple, rosemary. On low heat to reduce the sauce to desired thickness, it took me 15-20 minutes trying to adjust the taste (but I just lessen the sugar as the figs were very sweet, otherwise the taste is perfect!). At the end of the cooking branch of rosemary remove.

Serve sliced breast with rice and sauce, you Can decorate with fresh figs.