Ingredients

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)

Description

A Sophisticated Dish From Chef Roy Breiman Of The Restaurant At Meadowood In The Napa Valley. If You Can't Find Duck Breasts In Your Area,...

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