Roast Duck Stuffed with Farro, Figs, and Hazelnuts

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