- 30 dried black Mission figs
- 2 cups dry red wine
- 2 1/4 cups canned low-salt chicken broth
- 2 cinnamon sticks
- 5 tablespoons butter
- 1/3 cup finely chopped shallots
- 1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced
- 1 teaspoons finely chopped peeled fresh ginger
- 3 tablespoons chopped fresh chives
- 1/4 cup honey
- 4 6-ounces boneless duck breasts, with skin
- 1 tablespoon olive oil
- Fresh chives (optional)
- 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 450°F. Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Add mushrooms and ginger; sauté 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.