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