Duck Stew With Black Figs

• 2 4-pound ducks, each cut into 16 serving pieces (have the butcher do this). Reserve necks, gizzards and wings for stock
• 8 medium cloves garlic, smashed, peeled and cut in half lengthwise
• 5 whole leaves sage
• 1 bay leaf
• 1 1/2 cups medium-bodied red wine, like Rioja
• 32 small or 24 medium fresh black figs (1 1/2 pounds), stems removed
• 1 tablespoon kosher salt, plus additional to taste
• Freshly ground black pepper, to taste

1. Place a rack in bottom third of oven and another in top third.
2. Heat oven to 500 degrees.
3. With a pair of kitchen scissors, trim excess fat from duck pieces.
4. In two large heavy roasting pans, place duck, skin side down, in one layer.
5. Put one pan on each rack, and roast for 15 minutes.
6. Carefully remove pans from oven, and pour off fat.
7. Turn duck, meat side down, and return to oven, placing pan from bottom rack on top rack, and vice versa.
8. Roast for 15 minutes.
9. Remove duck pieces to a bowl.
10. Pour or spoon fat from pan, reserving 2 tablespoons.
11. Place one pan on top of stove.
12. Pour 1/2 cup water into pan.
13. Bring liquid to boil, scraping any browned bits from bottom and sides of pan with wooden spoon.
14. Pour this liquid over the duck in the bowl.
15. Repeat with second pan.
16. In large wide pot, heat the 2 tablespoons of reserved fat over medium heat.
17. Stir in garlic, and cook, stirring, until golden, about 4 minutes.
18. With slotted spoon, remove garlic, and add to browned duck.
19. Pour off fat, and discard.
20. Return duck with its liquid and garlic to the pot.
21. Add sage, bay leaf and 1 cup wine.
22. Cover.
23. Bring to boil.
24. Lower heat, and simmer gently for 45 minutes, turning duck every 15 minutes.
25. Stir in figs, salt, pepper and remaining 1/2 cup wine.
26. Cover.
27. Return to boil.
28. Lower heat, and simmer for 10 minutes for small figs, or 10 to 15 minutes for medium.
29. The figs should maintain their shape.
30. Remove duck and figs to serving platter.
31. Pour sauce into measuring cup, let sit for 1 or 2 minutes, and then skim fat.
32. Season sauce with salt and pepper, pour some over duck, and serve.

cloves garlic, sage, bay leaf, red wine, black figs, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5744 (may not work)