Preheat the oven to 200°C.
Score the duck breast skin in a criss-cross pattern.
Sear the duck skin-side down in a cold pan on high heat for three minutes and discard fat.
Add figs to the pan and cook for two minutes before roasting in the oven for four minutes.
Remove duck and figs from the pan and deglaze with honey and balsamic vinegar.
Whisk in butter and let the meat rest for three minutes.
Heat oil in a small frying pan for the rösti.
Add grated potatoes to the pan and season with salt and pepper.
Fry potatoes for three minutes until golden, then flip and cook for two more minutes.
Heat deep-frying oil in a large saucepan.
Deep-fry the leek strips until crispy and drain on kitchen paper.
Plate the duck over the rösti and garnish with figs and crispy leeks.