Score the fat on the duck breast fillets crosswise with a sharp knife and season with salt and pepper. Heat the olive oil in a skillet over medium heat and place the duck breast fat-side down in the pan. Cook for about 6-8 minutes until the fat is golden brown and crispy, then flip and cook for another 4-5 minutes until the duck is medium-rare. Let rest briefly before slicing the fillets.
Add the figs, grape juice, balsamic vinegar, honey, and optionally a sprig of thyme to a saucepan. Bring to a boil, reduce the heat, and let the sauce simmer for 10 minutes until the figs are soft and the sauce has slightly thickened.
Slice the duck breast and arrange it on plates. Spoon the fig sauce over or beside the duck for a refined flavor balance.
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