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Ingredients

• 1 tablespoon olive oil
• 6 small shallots, peeled
• 2 tablespoons aged balsamic vinegar
• 3/4 cup fruity red wine (I used a Syrah)
• 3/4 cup organic chicken stock
• 6 large dried figs, stems removed
• 1/2 teaspoon grated lemon zest
• 1 tablespoon sugar
• Pinch ground allspice (or cloves)
• kosher salt and freshly ground black pepper
• 2 Mary's Air Chilled Free Range duck breast halves with skin (about 1/2 pound each)

Description

California Cuisine, Easy And Delectable. Adapted From Joanne Weir's "More Cooking In The Wine Country".

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