FIG AND RED WINE SAUCE FOR DUCK (or CHICKEN)

(can be made a week in advance of use)
If possible use large Calimyra or Smyrna figs rather than Mission figs which are softer and less flavorful.

20 figs
2 cups dry red wind like Zinfindel
1/4 cup chicken broth
2 tsp. sugar
1/2 tsp. dried thyme
one 2-inch strip lemon zest
1 large clove garlic, minced
1 bay leaf pinch ground cloves or allspice

Stirring, bring mixture to a boil then add: 16 dried figs stems removed. Return mixture to a boil, then reduce the heat. Cover and simmer gently until figs are very soft, but still retain their shape, about 45 minutes. If the pan becomes dry add a little more wine or stock.

Remove lemon zest and bay leaf.

Puree 3 of the figs with about 1/3 of the poaching liquid in a food processor or blender, then stir this mixture back into the remaining fig sauce. If needed thin the sauce with wine or stock. Serve warm sauce over pan-seared duck, salmon, chicken.

Joy of Cooking, 1997 edition, page 622