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Ingredients

• 6 duck legs
• 4 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 4 shallots, peeled
• 4 dried figs
• 3 cloves garlic, peeled
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh tarragon
• 1 cinnamon stick
• ¼ teaspoon ground cloves
• Pinch ground nutmeg
• 5 or 6 fennel seeds
• ½ cup ruby port
• Pastry for a 12-inch single-crust pie, chilled, such as Lard Pastry Pie
• Dough (page 28), Bubby's All-Butter
• Pastry Pie Dough (page 23), Basic
• Butter and Shortening Pastry Pie
• Dough (page 27), or duck fat variation (page 6)
• 10 fresh dark purple figs
• 2 tablespoons unsalted butter, plus extra as needed
• Superfine sugar
• 1 cup blackberries, fresh or frozen
• ¼ cup sugar
• Pinch salt
• 1 teaspoon ruby port
• ¼ teaspoon cornstarch
• 1 dozen fresh blackberries, to decorate the pie

Description

This Pie Originated As A “pie Social” Dish That Ron Baked For The First Annual Bubby's Brooklyn Bridge Park Pie Social In 2004. It Was Presented To Friends In The Spirit Of Offering Something Special. This Pie Takes A Couple Of Days To Ma

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