1 Using a fork, prick the skin of the duck all over.
In a small bowl, mix together the salt, cinnamon, pepper, and allspice, then rub the mixture into the skin and cavity of the duck.
2 In a Dutch oven large enough to hold the duck on a rack, bring 2 inches of water to a boil.
Lightly grease the rack and adjust it so that the duck will sit above the water.
Place the duck in the Dutch oven, adjust the heat so that the water simmers, cover, and cook for 1 hour.
Remove the duck, pat dry, then air-dry for 30 minutes.
3 Preheat the oven to 400° F.
Meanwhile, in a medium-size saucepan, combine the figs, wine, sugar, and thyme and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers, cover, and cook for 10 minutes or until the figs are soft.
4 In a medium-size bowl, pourthe boiling wateroverthe couscous and let stand for 5 minutes.
Using a slotted spoon, remove the figs from the saucepan and stir them into the couscous, reserving the wine mixture.
Spoon the couscous mixture into the duck cavity and brush the duck with a little of the reserved wine mixture.
5 Place the duckon a rack in a roasting pan.
Roast, basting it every 10 minutes with the wine mixture, for 30 minutes or until the skin is crisp and a leg moves easily in its socket.