Pat the duck dry inside and out with paper towels. Trim any excess fat from the cavity and prick the skin all over with a skewer or fork being careful not to pierce the meat. Rub the outside of the duck with olive oil. In a small bowl combine kosher salt, black pepper, crushed cardamom pods, and ground cinnamon. Rub this spice-salt mixture evenly over the duck, into the cavity, and under the skin where you can reach gently. Let rest at room temperature for 30 minutes or refrigerate uncovered for up to 4 hours to dry the skin (if refrigerating, bring back to room temperature 30 minutes before roasting).

Roast the duck

Preheat oven to 425°F (220°C). Place the duck breast-side up on a rack set in a roasting pan. Roast 15 minutes at 425°F to render initial fat, then reduce oven temperature to 350°F (175°C). Continue roasting 1 hour to 1 hour 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 160–165°F (71–74°C). Every 20–30 minutes, carefully spoon off excess fat from the pan into a heatproof container for other uses. If skin isn’t crisp at the end, increase oven to 450°F for 5–8 minutes, watching closely to avoid burning. Remove duck to a cutting board and tent loosely with foil; rest 15 minutes before carving.

Fruit & Sauce

Sauté aromatics and caramelize fruit

While the duck roasts for the second stage (after the first 15 minutes), heat a large skillet over medium heat. Add 1 tablespoon butter. When melted, add the chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the pear wedges and fig halves cut-side down; sauté 3–4 minutes to caramelize the cut surfaces. Season lightly with a pinch of salt.

Deglaze and reduce

Pour in the red wine (or pomegranate juice) to deglaze the pan, scraping up browned bits. Stir in honey and red wine vinegar. Increase heat to medium-high and let the liquid reduce by about half, 6–8 minutes. Add the stock and continue to simmer until sauce coats the back of a spoon, about 5–7 more minutes. Taste and adjust seasoning with salt and pepper. Stir in lemon juice.

Finish the sauce

Off heat, swirl in remaining 1 tablespoon butter to give the sauce a glossy finish. Gently return the sautéed figs and pears to warm in the sauce for a minute or two — avoid overcooking the fruit so it keeps shape. If you prefer a thicker sauce, mash one fig into the pan or whisk in 1 tsp cornstarch dissolved in 1 tbs cold water and simmer 1–2 minutes.

Assembly & Garnish

Carve the rested duck: remove legs and thighs, separating leg from thigh, then slice breasts crosswise into 1/4–1/2 inch slices. Arrange slices and leg pieces on a warmed serving platter.

Spoon the fig and pear sauce over and around the duck pieces. Scatter toasted sesame seeds and chopped parsley or cilantro over the dish. Finish with a light sprinkle of flaky sea salt. Serve immediately with roasted potatoes, steamed rice, or a simple green salad.