Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a half-full kettle to the boil.
Prep potatoes, parsnip and carrot and toss together on a lined oven tray with oil. Spread veggies into a single layer, season with salt and pepper and roast for 30-35 minutes, until tender and golden.
Cut each fig into quarters and place in a small heat-proof bowl. Cover figs with boiling water measure and set aside to soak.
Trim duck breasts of overhanging fat. Score skin at 1cm intervals. Pat dry, season with salt and pepper and coat in Herbs de Provence.
Heat a medium, dry fry-pan on medium-high heat. Cook duck, skin side down, for 5-6 minutes, until fat has rendered. Flip and sear for a further 1 minute, until lightly browned. Reserve pan. Remove vegetables from oven and transfer duck to tray. Return tray to oven and cook for 5 minutes. Remove tray from oven, remove duck and rest, covered. Return vegetables to oven for remaining cook time.
Wipe reserved pan clean and place over medium heat. Add figs, soaking water and jus to pan and bring to a simmer. Simmer for about 2 minutes, until slightly reduced. Remove pan from heat and stir through butter to melt. Season to taste with salt.
Thinly slice duck.
Serve vegetables with duck. Spoon over fig jus.