Duck Legs With Zinfandel & Figs

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4 garlic cloves, peeled

Sea salt and freshly ground pepper to taste

2 teaspoons fresh thyme leaves

4 large duck drumstick-thigh combinations

12 ripe figs, cut into halves

1 or 2 teaspoons sugar, or to taste

3 shallots, chopped

4 tablespoons cassis or sweet late-harvest Zinfandel

2 cups Zinfandel (or other red wine)

1 cup strong chicken broth (undiluted)

Dash red wine vinegar, or to taste

2 tablespoons chopped chervil (optional garnish)

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