Grease a box mould (approx. 26 cm long). Cut half of the duck breast into slices, cut the rest of the duck breast and figs into very small pieces
Mix butter with a fork, first add eggs, then milk, pieces of duck breast, figs and cheese. Mix flour, baking powder, hazelnuts, salt and pepper and fold in. Pour the dough into the tin and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes, cover if necessary and test with sticks
Take out the cake and let it cool down on a cake rack for about 30 minutes. Turn the cake out of the tin and let it cool down. Roast the walnuts in a pan without fat until golden brown, take them out, let them cool down and chop them roughly. Heat the oil in a pan. Fry the slices of duck breast for 2-3 minutes, turning them over, and remove.
Arrange the cake with some salad leaves and the roasted duck breast slices on a plate
Waiting time approx. 1 hour