Preheat the oven to 375°F (190°C). Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper. Place skin-side down in a skillet over medium heat for 6-8 minutes until the skin is crispy. Flip and transfer to the oven for an additional 5-10 minutes. Let rest for 5 minutes before slicing.

Make the Mushroom Risotto

Sauté the Base

In a saucepan, heat the olive oil and butter over medium heat. Add the onions and garlic, cooking until softened. Stir in the mushrooms and cook until they release their moisture.

Add the Rice

Add the Arborio rice to the saucepan, stirring to coat with oil. Toast for 1-2 minutes.

Cook the Risotto

Gradually add the broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.

Finish the Risotto

Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Prepare the Fig Red Wine Duck Jus

Make the Jus

In a saucepan, melt the butter over medium heat. Add the shallots and cook until translucent. Pour in the red wine and bring to a boil. Reduce the heat and simmer until reduced by half. Stir in the fig preserves and stock, simmering until slightly thickened. Season to taste.

Plating

Assemble the Plate

Slice the smoked duck breast and arrange it on a plate. Add a generous scoop of mushroom risotto and drizzle with fig red wine jus. Finish with a drizzle of truffle oil.