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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

Chow