Duck with Honey Sauce

Rinse duck legs, pat dry and rub with salt, pepper and rosemary. Heat oil in a roasting pan, sauté duck legs on all sides. Sprinkle with balsamic vinegar, add onion and dates to the roasting pan and then add a little chicken stock. Cook for 1-1.5 hours in a preheated oven at 180°C (approximately 350°F). Mix beer and honey in a bowl and brush duck legs from time to time during the cooking time with the mixture. Add chicken stock as needed. Rinse figs, cut into slices, add to the roasting pan about 10 minutes before the end of the cooking time and season with salt and pepper again. Serve duck legs on a preheated plate with the date sauce.