Step 1

Preheat oven to 475 F.

Step 2

Take the duck out of the refrigerator 30 minutes before preparing it.

Step 3

Cut the baby potatoes, the shallots, three figs, and three pears in half. Arrange them on an oiled baking sheet. If you would like the fruit to have grill marks, insert a baking rack into a second baking sheet, and lay the figs and pears on top. Put the tray in the oven and roast 30 minutes while you prepare the duck and fruit stuffing.

Step 4

Melt the butter, and add it to a mixing bowl. Mix in the juice of 1 ½ lemons and 1 tablespoon of honey.

Step 5

Cut the remaining figs and pears and half a lemon into eighths, and add them to the lemon-butter mixture.

Step 6

Using a sharp knife, score the duck's skin in a crosshatch pattern. Avoid cutting into the duck's meat.

Step 7

Generously season the duck inside and out with kosher salt and freshly ground pepper.

Step 8

Trim any excess fat around the duck's cavity. Stuff the duck's cavity with the fruit stuffing, then pour in the lemon juice from the bowl.

Step 9

Criss-cross the duck's legs, and secure with kitchen twine. Place the duck breast-side up on a rack inside of a roasting pan.

Step 10

Put the duck into the preheated oven, and roast for 10 minutes. Lower the temperature to 300 degrees, and roast the duck for 50 minutes.

Step 11

Turn the duck breast-side down, and roast for 30 minutes. Turn the duck breast-side up, and roast 30 minutes. Turn the duck breast-side down, and roast 30 minutes.

Step 12

While the duck is roasting, combine the juice of 2 lemons, 4 tablespoons of honey, and the fresh thyme in a saucepan. Heat the mixture over medium heat until the thyme turns brown. Remove the thyme, lower the heat, and simmer until thickened.

Step 13

Turn the duck breast-side down, and roast 30 minutes. Take the duck out of the oven, and brush the breasts with the lemon-honey-thyme glaze.

Step 14

Increase the oven temperature to 475 degrees, and roast the duck a final 15 minutes. Watch the duck carefully so the glaze doesn't burn.

Step 15

Take the duck out of the oven, and transfer it to a cutting board. Let it rest 15 minutes before carving.

Step 16

While the duck is resting, put the potatoes, shallots, figs, and pears back in the oven to reheat.

Step 17

Cut up or carve the duck, and serve with the fruit stuffing, potatoes, shallots, figs, and pears.