Instructions: 1. Preheat oven to 500 degrees. Season ducks with salt and pepper. Set ducks in large roasting pan. Roast for 10 minutes. Lower the oven temperature to 300 degrees and loosely cover the pan with foil. Roast the ducks for about 4 1/2 hours.

2. Meanwhile, lightly toast pecans and mince the garlic. Put pecans in a food processor and add garlic, salt, and enough extra virgin olive oil to make it a consistency that will drizzle (this mixture is called an aillade). Cut the figs in half lengthwise.

3. Remove ducks from oven and cut in half, removing backbone. Separate the breast from the leg/thigh piece. Arrange duck, arugula and figs onto four plates. Drizzle with pecan aillade and balsamic vinegar.

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