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1
Arrange the duck breasts in a large baking dish, skin side up.
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2
In a bowl, whisk 2 tablespoons each of the olive oil and vinegar with the honey, scallion, oregano, sage, 2 minced garlic cloves, 1 teaspoon of the thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 teaspoon of allspice.
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3
Pour the marinade over the duck breasts and turn to coat.
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4
Cover and refrigerate for 4 hours, turning after 2 hours.
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5
Let stand at room temperature for 30 minutes before cooking.
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6
Meanwhile, in a medium saucepan, combine the wine, broth and onion with the remaining garlic, the sugar, zest, 1/2 teaspoon of the thyme and a pinch of allspice.
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7
Bring to a boil and add the figs.
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8
Reduce the heat to moderately low, cover and simmer until the figs are just soft, about 25 minutes.
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9
Discard the zest.
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10
Puree one-third of the fig mixture in a food processor, then return to the saucepan.
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11
Stir in the remaining 1/2 teaspoon of thyme and 3 tablespoons of vinegar and season with salt; keep warm.
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12
Remove the duck from the marinade; pat dry.
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13
Season lightly with salt.
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14
In each of 2 medium skillets, heat 2 tablespoons of the remaining olive oil.
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15
Add the duck to the skillets, skin side down, and cook over moderately high heat until golden brown, about 4 minutes.
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16
Turn, reduce the heat to moderate and cook until medium rare, about 3 minutes longer.
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17
Transfer to a cutting board and let stand for 5 minutes.
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18
Thinly slice the duck on the diagonal and serve with the fig sauce
