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Roast Duck Stuffed with Farro, Figs, and Hazelnuts

yield: 6 total time: 130 minutes
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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
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