2 tbsp. extra-virgin olive oil 2 shallots, quartered 6 fresh or dried figs 1 tsp. ground cinnamon 1 tsp. ground cumin ½ tsp. ground fennel seed ½ tsp. ground white pepper ½ cup honey 6 tbsp. sherry vinegar 1½ cups fresh orange juice
Heat oil in a 4-qt. saucepan over medium heat. Add shallots; cook, until soft, about 4 minutes. Add figs; cook, stirring, until they begin to soften, about 5 minutes. Stir in spices; cook until fragrant, 1—2 minutes. Add honey and vinegar and cook, stirring, until the mixture reduces to syrup consistency, about 20 minutes. Stir in orange juice, bring to a boil, and reduce heat to low; cook, stirring, until reduced by half, about 1 hour. Remove pot from heat. Set a strainer over a small bowl. Strain sauce, scraping with a rubber spatula; discard solids. To serve, let sauce come to room temperature; serve it spooned onto 4 serving plates of quail or duck, if you like. Sauce will keep in the refrigerator for up to 1 month.