Seared Duck With Fig Sauce

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6 boneless White Pekin duck breast halves, skin scored

6 tablespoons extra-virgin olive oil

5 tablespoons red wine vinegar

2 tablespoons honey

1 scallion, minced

1 teaspoon chopped oregano

1 teaspoon chopped sage

3 large garlic cloves, minced

2 teaspoons chopped thyme

Salt and freshly ground pepper

Ground allspice

1 cup Zinfandel

1 cup low-sodium chicken broth

2 tablespoons minced onion

4 teaspoons sugar

One 2-inch strip of lemon zest

14 dried Mission figs, quartered

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