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1
Cut 14 figs in half lengthwise.
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2
Combine cut figs, wine, 2 cups broth and cinnamon in medium saucepan.
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3
Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes.
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4
Strain sauce, pressing on solids to release juices.
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5
Discard solids.
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6
(Can be prepared 1 day ahead.
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7
Cover and chill.)
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8
Preheat oven to 450F.
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9
Melt 4 tablespoons butter in heavy large skillet over medium-high heat.
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10
Add shallots and saute until translucent, about 4 minutes.
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11
Add mushrooms and ginger; saute until mushrooms are tender, about 4 minutes.
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12
Add remaining 1/4 cup broth and simmer until most of liquid is evaporated, about 4 minutes.
-
13
Stir in chives.
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14
Keep warm.
-
15
Place remaining 16 figs in small glass baking dish.
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16
Drizzle honey over figs.
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17
Bake until figs are tender and honey is slightly caramelized, about 12 minutes.
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18
Meanwhile, sprinkle duck breasts with salt and pepper.
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19
Melt remaining 1 tablespoon butter with olive oil in another heavy large skillet over medium heat.
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20
Add duck breasts, skin side down, and cook 5 minutes.
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21
Turn duck breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.
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22
Spoon mushrooms into center of each plate, dividing equally.
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23
Slice duck breasts and arrange atop mushrooms.
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24
Rewarm sauce and spoon over duck.
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25
Place 4 caramelized figs on each plate.
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26
Garnish with chives, if desired.
