Step one

Preheat oven to 325°

Step two

Season duck legs with salt and pepper and bring to room temperature.

Step three

Prepare Better Than Bouillon Chicken Base per manufacturer's instructions. 

Step four 

In a large ovenproof skillet or Dutch oven, over medium-high heat, add the duck legs skin side down, working in batches if necessary. Do not crowd pan. 

Step five

Brown without moving for 4-5 minutes per side. Transfer to plate and set aside. 

Step six

Increase heat to high, add the thyme, white wine and orange juice, scraping the brown bits from the bottom of the pan. Simmer rapidly until reduced by half, about 5-7 minutes. 

Step seven

Add the stock and place the duck legs into the pan skin side up. 

Step eight

Add the dried figs and apricots and bring to a simmer. 

Step nine

Cover the pan and place into the oven to cook for 45 minutes. 

Step ten

Uncover the pan and baste the duck legs with the sauce. Return to the oven and roast for an additional 45-60 minutes, until well browned and crispy. 

Step eleven

Remove the thyme sprigs from the sauce, taste and adjust seasoning. 

Step twelve

Place the duck legs on a platter and spoon the dried fruit and sauce over the legs.