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1
Preheat oven to 450 degrees.
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2
Place a pan over high heat.
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3
Sear the ducks all around (about 2 minutes a duck).
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4
Place them in the roasting pan.
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5
Salt and pepper in the duck cavities and skin, brush with oil, and arrange the ducks breasts down.
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6
Roast for 15 minutes.
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7
Turn the ducks breast side up, and roast for 30 minutes more.
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8
Remove them from the oven, and pour off any fat.
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9
Scatter the onions, carrots, celery, garlic, rosemary and thyme around the ducks.
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10
Increase oven temperature to 500 degrees; then, return the ducks to the oven.
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11
Cook for 30 minutes more.
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12
Brush the duck breasts and legs with honey.
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13
Cook for 30 minutes, brushing on more honey from time to time.
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14
Remove the ducks from the oven, place on a platter and keep warm.
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15
Strain the vegetables, and place them in a saucepan.
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16
Add the Port, bring to a simmer and reduce by about one-quarter.
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17
Meanwhile, melt the butter in a skillet over medium-high heat, add figs and cook about 2 minutes.
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18
Add sauce from ducks, cover and simmer for 10 more minutes.
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19
Keep warm.
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20
To serve, carve the breasts and legs from the ducks.
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21
In the center of four large, warm plates, place a breast and a leg, reserving the rest of the duck for other uses.
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22
Add three figs on one side and the spinach timbale on the other.
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23
Pour the sauce evenly over the meat.
