Preheat oven to 325°
Season duck legs with salt and pepper and bring to room temperature.
Prepare Better Than Bouillon Chicken Base per manufacturer's instructions.
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.
Brown without moving for 4-5 minutes per side. Transfer to plate and set aside.
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.
Add the stock and place the duck legs into the pan skin side up.
Add the dried figs and apricots and bring to a simmer.
Cover the pan and place into the oven to cook for 45 minutes.
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.
Remove the thyme sprigs from the sauce, taste and adjust seasoning.
Place the duck legs on a platter and spoon the dried fruit and sauce over the legs.