• Preheat the oven to 350°F and set a wire rack over a medium-size rimmed baking sheet.

For the Dukkah Roasted Duck Legs:

• Using paper towels, pat the duck legs dry; with an wooden skewer, prick the fattiest parts of the legs in 3-4 places. 
• Brush oil on the legs then sprinkle a tablespoon of dukkah on both sides of each duck leg. Arrange the duck legs on the wire rack and transfer to the oven. 
• Roast for about 1 hour and 15 minutes.  Remove from the oven and allow to rest 5 minutes. 

For the Fig Glaze:

• In a small saucepan set over medium heat, add the oil and when it is warm add the shallots and cook until soft. 
• Add the garlic and cook another 30 seconds until fragrant, then add the chopped figs and the chicken broth. Cook until the figs are soft and jammy. Add the spices, salt, pepper, honey, vinegar and wine. Bring to a boil, then reduce the heat to low and allow the mixture to simmer and reduce to a syrupy consistency. 
• Remove from the heat and pour through a fine mesh strainer into a small dish, discard the solids. Keep the sauce warm until serving time. (See notes)
• To serve, spoon the fig glaze over each duck leg.