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1
Preheat the oven to 425.
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2
In a small saucepan, combine the apple juice with 1/2 cup of the balsamic vinegar and bring to a boil.
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3
Simmer over high heat until thickened and reduced to 1/4 cup, 6 minutes.
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4
Pour the balsamic glaze into a glass measuring cup and let cool to room temperature.
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5
In a heatproof bowl, combine the figs and orange juice.
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6
Cover and microwave at 50 percent power for 8 minutes.
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7
Prick the duck legs all over with a fork and season with salt and pepper.
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8
Transfer the legs to a rimmed baking sheet and roast in the upper third of the oven for about 30 minutes, or until most of the fat has been rendered and the skin is crisp.
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9
Transfer the duck legs to a platter and pour off the fat from the baking sheet.
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10
Reduce the oven temperature to 350.
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11
Arrange the plumped figs and the onion wedges, cut side down, on the baking sheet.
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12
Drizzle with the fig cooking liquid, olive oil, honey and the remaining 1 tablespoon of balsamic vinegar.
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13
Season with salt and pepper.
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14
Set the duck legs on top of the onions and figs, pour the chicken broth around the duck legs and bake in the upper third of the oven for about 1 hour, or until the duck is very tender.
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15
Transfer the duck legs to the platter.
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16
Continue roasting the onions and figs for 45 minutes longer.
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17
Return the duck legs and their juices to the baking sheet and roast for 10 minutes, or until the duck is heated through.
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18
Transfer the duck legs to plates.
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19
Using tongs, set the onion wedges and figs alongside the duck.
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20
Pour the pan juices over the onions and drizzle with the balsamic glaze.
