Duck with Wild Mushrooms and Fig Sauce

Ingredients

• 1 pound assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake)
• 5 tablespoons butter
• 1 teaspoon fresh ginger
• Fresh chives
• 2 cinnamon sticks
• 2 ¼ cups canned low-salt chicken broth
• 30 dried black Mission figs
• + 6 more ingredients
• • ¼ cup honey
  • 2 cups dry red wine
  • 4 6-ounces boneless duck breasts, with skin
  • 1 tablespoon olive oil
  • ¹/₃ cup shallots
  • 3 tablespoons fresh chives

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 ...

View full recipe at Epicurious