Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. asa keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients

30 dried black 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
8 widgeon duck breasts, with skin
1 tablespoon olive oil
Fresh chives (optional)

Preparation

Cut 14 figs in half lengthwise. Combine cut figs, wine, 2 cups broth and cinnamon in medium saucepan.
Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes.
Strain sauce, pressing on solids to release juices. Discard solids. (Can be prepared 1 day ahead. Cover and
chill.)
Preheat oven to 450°F. Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add shallots
and sauté until translucent, about 4 minutes. Add mushrooms and ginger; sauté until mushrooms are tender,
about 4 minutes. Add remaining 1/4 cup broth and simmer until most of liquid is evaporated, about 4 minutes.
Stir in chives. Keep warm.
Place remaining 16 figs in small glass baking dish. Drizzle honey over figs. Bake until figs are tender and
honey is slightly caramelized, about 12 minutes.
Meanwhile, sprinkle duck breasts with salt and pepper. Melt remaining 1 tablespoon butter with olive oil in
another heavy large skillet over medium heat. Add duck breasts, skin side down, and cook 5 minutes. Turn
duck breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.
Spoon mushrooms into center of each plate, dividing equally. Slice duck breasts and arrange on top of the
mushrooms. Rewarm sauce and spoon over the duck. Place 4 caramelized figs on each plate. Garnish with
chives, if desired, and serve with gratin dauphinois, enjoy!