Make a couple slits in the duck breast skin using a knife and season with pepper. Fry the duck breast, skin side down, at moderate heat for approx. 12 minutes. Turn it and fry the meat side for about 15 minutes. Remove the duck breast from the pan, sprinkle with salt and keep it warm.
While the duck breast is cooking, cut a cross in the top of each fig and fill it with cheese. Put the stuffed figs on a baking sheet lined with grease-proof paper and bake them in the middle of the oven for approx. 7 minutes at 200° C.
Melt the butter in a saucepan over high heat but do not let it brown. Sauté the onions for about ½ minute. Add the diced apple and sauté for a further ½ minute. Add the apple juice, crème fraiche, salt and pepper and blend to a smooth creamy consistency with a stick blender. Bring the crème to the boil, stirring all the time. Remove from the heat and stir in gravy thickener. Simmer the crème over a low heat, stirring the entire time for about 1 minute. Blend the apple crème with watercress, season and serve immediately.