1 6-lb duck
2 med shallots
1 2-in piece ginger, peeled and sliced
1-1/2 t. coriander seeds, cracked
kosher salt and ground pepper
3 T. EVOO
4 C. low-sodium chicken broth
1 C. ruby port
1 bay leaf
6 dried black figs, stemmed and halved
2 T. cold unsalted butter, diced
1 t. red wine vinegar
1. Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck by separated the thigh and legs, separating and reserving the wings for stock. Remove the breast from the bone, reserving the bones. Trim excess fat from around the legs and breasts, but leave the skin on. Score the breast skin in a tight gridlike pattern.
2. Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breast with salt, pepper and 2 T. of the ginger mixture. Cover and refrigerate the duck and remaining ginger mixture while you make the stock.
3. Make the duck stock: Trim the excess fat from the duck bones and chop into 6-8 pieces. Heat 2 T. EVOO in a dutch oven or large pot over med-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered for about 3 hours, skimming as needed. Strain the duck stock and skim of any excess fat from the surface. (Stock can be made a day ahead of time. Just cover and refrigerate).
4. Preheat the oven to 375. Place the duck legs on a rack in a roasting pan with 1/4-in water. Roast until brown and crisp, about 1 hour 15 min.
5. Meanwhile, heat the remaining 1 T. EVOO in a med saucepan over med-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5-7 minutes. Add the port and scrape up any browned bits with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 C. of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat, but do not boil.
6. Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1-2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15-20 min. Increase the heat to med0high, flip the breasts and cook until the meat is lightly browned but still med-rate 1-2 more minutes.
7. Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs.