Arrange the duck breasts in a large baking dish, skin side up.
In a bowl, whisk 2 tablespoons each of the olive oil and vinegar with the honey, scallion, oregano, sage, 2 minced garlic cloves, 1 teaspoon of the thyme, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 teaspoon of allspice.
Pour the marinade over the duck breasts and turn to coat.
Cover and refrigerate for 4 hours, turning after 2 hours.
Let stand at room temperature for 30 minutes before cooking.
Meanwhile, in a medium saucepan, combine the wine, broth and onion with the remaining garlic, the sugar, zest, 1/2 teaspoon of the thyme and a pinch of allspice.
Bring to a boil and add the figs.
Reduce the heat to moderately low, cover and simmer until the figs are just soft, about 25 minutes.
Discard the zest.
Puree one-third of the fig mixture in a food processor, then return to the saucepan.
Stir in the remaining 1/2 teaspoon of thyme and 3 tablespoons of vinegar and season with salt; keep warm.
Remove the duck from the marinade; pat dry.
Season lightly with salt. In each of 2 medium skillets, heat 2 tablespoons of the remaining olive oil.
Add the duck to the skillets, skin side down, and cook over moderately high heat until golden brown, about 4 minutes.
Turn, reduce the heat to moderate and cook until medium rare, about 3 minutes longer.
Transfer to a cutting board and let stand for 5 minutes.
Thinly slice the duck on the diagonal and serve with the fig sauce.