FIG AND RED WINE SAUCE
About 2 cups
This sauce can be made a week ahead. If possible, use large dried Calimyrna figs rather than the smaller, darker Mission figs. This sauce is perfect for Pan-Seared Duck Breasts.
Combine in a medium saucepan:
- 2 cups fruity dry red wine, such as zinfandel
- ¼ cup duck or chicken stock or broth or water
- 2 tablespoons sugar
- ½ teaspoon dried thyme
- One 2-inch-long strip lemon zest, removed with a vegetable peeler
- 1 large garlic clove, minced
- 1 bay leaf
- Pinch of ground cloves or allspice
Bring to a boil over high heat, stirring occasionally. Add:
- 16 dried figs, stems removed
Return to a boil. Reduce the heat, cover, and simmer gently until the figs are very soft but still retain their shape, about 45 minutes. If the liquid reduces to less than 1 cup before the figs are soft, add a little water.
Remove from the heat and discard the lemon zest and bay leaf. Puree 3 of the figs with ½ cup of the liquid in a food processor or blender until very smooth. Stir the puree back into the figs. If needed, thin the sauce with:
- (Additional wine, stock, or water)
Or, if the sauce is a little thin, boil and reduce it until syrupy.