Magret: make deep incisions in the fat layer of the magret in a criss-cross fashion, taking care not to cut all the way through to the flesh. Season well with salt and pepper.
Sauce: Cut the figs into 2 or 4 pieces, depending on the size. Place in a dish with the chopped rosemary and honey. Set aside.
In a heated frying pan, cook the magret, skin side (fat side) first. Cook for approximately 10 minutes until well coloured and slightly crispy.
Drain off the excess fat. Make sure any extra salt is removed from the pan.
Add the fig mixture and turn over the magret.
Add the balsamic vinegar and cook for 5 minutes for a 'rose' pink colour, or a few more minutes for a medium cooked magret.
Serve, thickly sliced, on a bed of braised red cabbage with sauteed mushrooms on the side. Don't forget the fresh bread and white wine too!