Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

While potatoes cook, pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold large non-stick pan. Cook over medium heat until skin is crispy, 10-12 min. Flip duck and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and 1/2 tbsp duck fat (dbl for 4 ppl) for step 4; save remaining duck fat for another use, if desired.) Roast in the middle of the oven until duck is cooked through, 8-13 min.

While duck cooks, trim, then halve snap peas. Trim, then halve snow peas. Peel, then finely chop shallot. Peel, then mince or grate garlic. Roughly chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Add cream, garlic, half the thyme and 2 tbsp butter (dbl for 4 ppl) to a small pot. Bring to a simmer over medium heat and cook until butter melts, 3-4 min. Remove pot from heat. Set aside, still covered.

Heat pan with reserved duck fat (from step 2) over medium-high. When hot, add half the shallots. Cook, stirring often, until tender-crisp, 1-2 min. Add snap peas, snow peas and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until water is absorbed and veggies are tender, 3-4 min. Transfer veggies to a plate, then cover to keep warm.

Heat the same pan over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining shallots and remaining thyme. Cook, stirring often, until softened, 3-4 min. Add fig jam, balsamic glaze, broth concentrate and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 2-3 min.

When potatoes are fork-tender, drain and return to the same pot, off heat. Roughly mash steeped cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine. When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide duck, mash and veggies between plates. Drizzle fig sauce over duck. Sprinkle parsley over top.