Balsamic-Glazed Duck Legs With Figs And Onions

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1/2 cup apple juice

1/2 cup plus 1 tablespoon balsamic vinegar

12 dried figs

1/2 cup fresh orange juice

6 large Pekin duck legs

Salt and freshly ground pepper

1 pound medium red onions, each cut into 6 wedges

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1/2 cup low-sodium chicken broth

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