Duck Breast with Brandied Fig Sauce

Name: Duck Breast with Brandied Fig Sauce
Ingredients: 4 tbsp. olive oil; 3 tbsp. fresh sage, roughly chopped; 6 cloves garlic, smashed; Zest of 1 orange, roughly chopped, plus more grated, to garnish; 1⁄4 tsp. crushed red chile flakes; 2 magret or 4 pekin duck breasts, fat trimmed down to 1/4″ thick and scored crosswise and lengthwise; Kosher salt and freshly ground black pepper, to taste; 1 large shallot, finely chopped; 1 pint figs in brandy, stemmed, roughly chopped, syrup reserved; 1 cup chicken broth; 2 tbsp. butter; 1 tbsp. roughly chopped flat-leaf parsley, to garnish