This is a lovely sauce for anything duck; from grilled breast to Foie Gras Torchon as served here. In fact, it is quite delicious with grilled pork or any game meat. You can make it ahead of time and then do the final pan reduction right before you need it making it convenient for serving at dinner parties or other occasions.
- 2 cups port wine (from a bottle you would drink)
- 1 ½ cups chicken stock (from scratch is best)
- ¼ cup balsamic vinegar
- 12 Kalamata crown figs, chopped
- 1 shallot, chopped
- 1 stick of cinnamon
- 1 Tbs juniper berries
- 1 tsp dried thyme
- 1 tsp whole allspice
- 1 tsp salt
- ½ tsp fresh ground black pepper
Combine all the ingredients into a medium saucepan and place over high heat. Reduce the mixture by half, about 10-15 minutes. Place through a coarse sieve to remove the cinnamon stick and any other large pieces or stems. Place the mixture back into the liquid and using an immersion blender; or in small batches in the food processor or blender puree the mixture. Using a fine sieve pour the liquid through and using the back end of a spoon push the solids to extract as much of the liquid as possible. If not serving immediately, you may reserve the liquid at this step. For service, return to a hot pan over high heat and reduce by half again, until the liquid has become somewhat thickened and syrupy. Serve as desired.