Nigel Slater'S Duck With Figs And Barolo

1. 1

   Preheat the oven to 400u00b0F (200u00b0C). Season the duck legs with salt and black pepper, tuck in the thyme sprigs, then roast in the oven until golden and crisp-skinned-a matter of twenty-five to thirty minutes or so.

2. 2

   Holding the duck in place with a spatula, pour off the fat and reserve for another day. It will be wonderful for potatoes. Cut the figs in half and tuck them, cut side down, around the duck. Pour in the red wine and place over medium heat until the wine has evaporated by half and the figs have softened, scraping any crusty bits from the pan into the wine.

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