Roast Duck Stuffed with Farro, Figs, and Hazelnuts

Leite's Culinaria
Roast Duck Stuffed with Farro, Figs, and Hazelnuts Recipe
14
2

Ingredients

  • 1 1/2 cups dry red wine (such as Pinot Noir)
  • 2 tablespoons granulated sugar
  • 1 bay leaf (dried)
  • 1 sprig fresh thyme (plus 2 tablespoons chopped fresh thyme)
  • 1/2 teaspoon black peppercorns
  • 1 berries (allspice)
  • fine sea salt (to taste)
  • 12 dried fig (any variety)
  • 7 pounds duck (deboned, see LC Note above)
  • freshly ground black pepper (to taste)
  • 1 pound breakfast sausages (uncooked)
  • 2 cups farro (cooked, or substitute wild rice, brown rice, or mixed whole grains)
  • 3/4 cup hazelnuts (toasted, skinned*, and coarsely chopped)
  • 1/2 cup flat leaf parsley (chopped)
Read Directions
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