Pan Seared Duck Breasts With Fig and Red Wine Sauce

This sauce can be made a week ahead and kept in a covered container in the refrigerator. If possible, use the large Calimyrna figs rather than the smaller, darker Mission figs.

Combine in a medium saucepan:

2 cups fruity dry red wine, such as Zinfandel

¼ cup duck or chicken stock or broth

2 tablespoons sugar

½ teaspoon dried thyme

One 2-inch strip lemon zest

1 large garlic clove, minced

1 bay leaf

Pinch of ground cloves or allspice

Bring to a boil over high heat, stirring occasionally.

Add:

16 dried figs, stems removed

Return the mixture to a boil. Reduce the heat, cover, and simmer gently until the figs are very soft but still retain their shape, about 45 minutes. If the liquid reduces to less than 1 cup before the figs are soft, add a little water. Remove from the heat, and remove the lemon zest and Bay leaf. Puree 3 of the figs with 1/3 cup of the poaching liquid in a food processor or blender, then stir this mixture back into the remaining figs. If needed, thin the sauce with wine, stock, or water.

Prepare Pan-Seared Duck Breasts:

6 boneless, skinless duck breasts halves

Brush both sides of the breasts in a large skillet with:

Olive Oil

Heat the skillet over medium-high heat until the oil begins to smoke. Add the duck breasts and cook until the first side is lightly browned, 2 to 3 minutes. Turn and cook for 2 to 3 more minutes. Warm the sauce through and serve with the duck.