Score the skin with a sharp knife without penetrating to the meat. Place the duck breasts skin side down in a hot, dry frying pan and cook until skin caramelizes. Flip the breast over and drizzle with the carob syrup turning frequently to allow caramelisation. Remove from pan and transfer onto a baking tray, cook for approximately 8 minutes for medium temp. Return the same pan to the fire, add the oranges, almonds and the figs cut in halves. Deglaze with the liquor and add the chicken stock. Reduce gently until sauce is shiny and thickens. Serve with carrots and potatoes