Step 1

Preheat oven to 200C. Combine the garlic, 2 tablespoons of oil and 2 tablespoons of oregano in a bowl. Diagonally score the duck skin. Spread the oil mixture over the flesh side of each breast. Season. Sandwich 2 duck breasts together, skin-side out, and tie with kitchen string at 3cm intervals to secure. Repeat with remaining duck breasts. Season skin.

Step 2

Heat remaining oil in a heavy-based frying pan over medium-high heat. Cook duck for 2-3 minutes each side or until browned. Transfer to a roasting pan. Sprinkle with remaining oregano. Roast for 20-25 minutes for medium or until cooked to your liking. Transfer to a plate and drizzle with balsamic vinegar. Set aside for 15 minutes to rest.

Step 3

Meanwhile, place the anchovy fillets, capers and garlic in a mortar and pound with a pestle until a smooth paste forms. Add the figs and pound until a coarse paste forms. Gradually stir in the oil and vinegar until well combined. Stir in the parsley and season.

Step 4

Remove the string from duck. Slice the duck. Transfer to a platter. Drizzle with the resting juices and serve with the fig and anchovy salsa.