Roast duck with Provencal black figs

By Freddy Bird From Saturday Kitchen Ingredients 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis …