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Roast Duck Stuffed with Farro, Figs, and Hazelnuts
LEITE'S CULINARIA14Ingredients
2Hours
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups dry red wine (such as Pinot Noir)
- 2 Tbsp. granulated sugar
- 1 bay leaf (dried)
- 1 sprig fresh thyme (plus 2 tablespoons chopped fresh thyme)
- 1/2 tsp. black peppercorns
- 1 berries (allspice)
- fine sea salt (to taste)
- 12 dried fig (any variety)
- 7 lb. duck (deboned, see LC Note above)
- freshly ground black pepper (to taste)
- 1 lb. 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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