INGREDIENTS
1
duck
1
Bay leaf
6
Figs, dried black
1
2-inch piece Ginger
2
Shallots, medium
4 cups
Chicken broth, low-sodium
1 1/2 tsp
Coriander seeds, cracked
1
Kosher salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
1 tsp
Red wine vinegar
2 tbsp
Butter, unsalted
1 cup
Ruby port