Mix the butter and grain mustard together in a bowl and set aside. Mix all the ingredients for the jam vinaigrette together in a bowl, season with salt and set aside. Heat a griddle pan until very hot. Brush the spring onions and figs with oil and griddle until just softened.
Cut the focaccia pieces in half and toast until golden. Allow to cool very slightly, then butter generously with the mustard butter. Top the toast with duck slices, figs and spring onions. Drizzle the vinaigrette over, garnish with rosemary sprigs, if using, and serve.
Olive Sourdough with Piri Piri Aubergine, Fresh Herb Labneh and Lime and Mint Salsa
