Score the skin of the duck breast in a diamond shape with a sharp kitchen knife. Season the duck breast with salt, season with pepper and sear on the skin side in 2 tbsp. peanut oil until lightly colored.
Roast the duck breast at 180-200 degrees for 8 to 10 minutes on the skin side, turn to the other side and roast for another 4 minutes.
Remove, wrap the duck breast in aluminum foil and rest for 8-10 min.
Cut the washed and patted dry figs in half and place tightly in an ovenproof dish. Cover each fig half with a flake of butter and brown briefly under the broiler.
Cut the washed leaf lettuce into bite-sized pieces. Stir together the ingredients for the salad dressing in a baking bowl.
Cut the duck breast diagonally into slices and arrange on plates with figs and the various salads. Drizzle the lettuce with the salad dressing and serve garnished with toasted pine nuts.