Braised Duck Legs with Figs Lime and Honey

Serves 4
INGREDIENTS
4 duck legs, trimmed of excess fat
Salt
12 large shallots, peeled and left whole, roots trimmed
12 dried figs
2 branches fresh rosemary
4 tablespoons honey
4 quarter-size slices fresh ginger
1 teaspoon black peppercorns
1 cup dry white wine
2 tablespoons freshly squeezed lime juice
1-2 cups duck stock
DIRECTIONS
Season the duck with ¾ teaspoon salt per pound. Refrigerate 1-2 days. Pat dry.
Brown [...]

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