Preheat the oven to 140°C.
Mix salt, herbs, and garlic then coat the duck legs and refrigerate for 24 hours.
Rinse the duck, place in a saucepan with fat and bay leaves, and simmer in the oven for 150 minutes.
Rub butter into flour and salt for the pastry until it looks like breadcrumbs.
Mix in cold water to form a dough and knead briefly on a floured surface.
Shape the dough into a block, wrap in film, and chill for 20 minutes.
Roll the dough into a 40x20cm rectangle.
Fold the pastry in thirds, turn 90 degrees, and repeat the rolling and folding.
Refrigerate for 20 minutes and repeat the rolling and folding process.
Chill the dough for an additional 30 minutes before use.
Preheat the oven to 200°C.
Caramelise sugar in a 24cm pan, stir in butter, and add the halved figs cut-side up.
Roll the pastry to 5mm thickness and cut into a circle slightly larger than the pan.
Place the pastry over the figs and tuck in the edges.
Bake for 20-25 minutes until golden and cool for 10 minutes.
Sauté bacon, onion, and vegetables in butter and oil for 4 minutes.
Add lentils, reduce wine by half, then simmer in stock for 30 minutes and finish with vinegar and coriander.
Brown the duck in butter and glaze with honey in a hot pan.
Invert the tart onto a serving plate carefully.
Serve the duck over lentils with a finish of jus.