Duck with Wild Mushrooms and Fig Sauce - black

Method

• Cut 14 figs in half lengthwise.
• Combine cut figs, wine, 2 cups broth and cinnamon in medium saucepan.
• Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes.
• Strain sauce, pressing on solids to release juices.
• Discard solids.
• (Can be prepared 1 day ahead.
• Cover and chill.)
• Preheat oven to 450F.
• Melt 4 tablespoons butter in heavy large skillet over medium-high heat.
• Add shallots and saute until translucent, about 4 minutes.
• Add mushrooms and ginger; saute until mushrooms are tender, about 4 minutes.
• Add remaining 1/4 cup broth and simmer until most of liquid is evaporated, about 4 minutes.
• Stir in chives.
• Keep warm.
• Place remaining 16 figs in small glass baking dish.
• Drizzle honey over figs.
• Bake until figs are tender and honey is slightly caramelized, about 12 minutes.
• Meanwhile, sprinkle duck breasts with salt and pepper.
• Melt remaining 1 tablespoon butter with olive oil in another heavy large skillet over medium heat.
• Add duck breasts, skin side down, and cook 5 minutes.
• Turn duck breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.
• Spoon mushrooms into center of each plate, dividing equally.
• Slice duck breasts and arrange atop mushrooms.
• Rewarm sauce and spoon over duck.
• Place 4 caramelized figs on each plate.
• Garnish with chives, if desired.