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Ingredients

• 6 boneless White Pekin duck breast halves, skin scored
• 6 tablespoons extra-virgin olive oil
• 5 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 scallion, minced
• 1 teaspoon chopped oregano
• 1 teaspoon chopped sage
• 3 large garlic cloves, minced
• 2 teaspoons chopped thyme
• salt and freshly ground pepper
• ground allspice
• 1 cup Zinfandel
• 1 cup low-sodium chicken broth
• 2 tablespoons minced onion
• 4 teaspoons sugar
• 1 2-inch strip of lemon zest
• 14 dried Mission figs, quartered

Description

I Saw This Recipe On Yahoo When I Was Checking My Email And I Thought It Looked Great. What Do You Think? I Love Figs And I Love Duck. Together, They Should Make For A Smashing Dish, No?

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