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Roast Duck Stuffed with Farro, Figs, and Hazelnuts

Golden, crispy roast duck is a festive centerpiece for a celebratory meal, especially when stuffed with sage-scented sausage, red wine-soaked figs, toasted hazelnuts, and farro.

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 10 mins
Servings: 6 servings
Calories: 498 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 cups dry red wine, such as pinot noir
  • 2 tablespoons granulated sugar
  • 1 dried bay leaf
  • 1 sprig thyme plus 2 tablespoons chopped thyme leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 allspice berry
  • fine sea salt to taste
  • 12 dried figs (any variety)
  • One (5- to 7-pound) whole duck deboned (see LC Note above)
  • freshly ground black pepper to taste
  • 1 pound breakfast sausage uncooked
  • 2 cups cooked farro (or substitute wild rice, brown rice, or mixed whole grains)
  • 3/4 cup hazelnuts toasted, skinned, and coarsely chopped
  • 1/2 cup Chopped flat-leaf parsley leaves

Instructions

    Cup of Yum
  1. A day before dinner, in a small saucepan over medium-high heat, stir together the wine, sugar, bay leaf, thyme sprig, peppercorns, allspice, and a pinch of salt. Bring to a simmer and stir until the sugar dissolves. Remove from the heat, add the figs, and cover. Let cool to room temperature and then refrigerate overnight.
  2. A couple of hours before dinner, preheat the oven to 375°F (190°C). Fit a roasting pan with a rack.
  3. Trim any glands or blood vessels from the duck. Pat the duck completely dry with paper towels and place it on a cutting board, opening it like a book. Season it inside and out (that is to say, on both the meat and the skin) with salt and pepper. Turn the duck skin side down.
  4. Drain the figs, trim the stems, and then quarter each fig lengthwise. In a bowl, combine the figs, sausage, farro, hazelnuts, chopped thyme, and parsley. Pat the stuffing into a cylinder about 3 inches in diameter and 3 inches shorter than the length of the duck. Place the stuffing directly in the center of the duck and roll the meat tightly around the stuffing, tucking the ends underneath. Tie the duck every 2 inches or so with a separate piece of kitchen string.
  5. Using the tip of a sharp knife, lightly score the duck skin in a crosshatch pattern to facilitate the release of fat during cooking, being careful not to cut the string.
  6. Place the duck on the rack and roast it, basting the duck with the drippings that accumulate in the pan 3 or 4 times, for about 60 to 90 minutes, until a thermometer inserted into the middle of the farro stuffing registers 160°F (71°C). If the skin starts to get a little too brown, you can lower the oven temperature to 325°F (165°C) so the duck finishes more slowly.
  7. Remove the duck from the oven and let it rest for 10 minutes. Carve into slices about 1 inch thick, removing and discarding the string. Serve immediately.

Notes

  • Can’t get anyone to debone that duck for you? No problem. What you want to do then is roast it whole—bones and all. Yup. Just pat the duck dry, season it with salt and pepper, and shove it in the oven. [Editor’s Note: If you lack a preferred technique for roasting duck, our recipe tester Elie Nassar roasted it on a rack in a roasting pan at 325°F (165°C) for 1 1/2 to 2 hours and it worked just dandy.]
  • You could stuff the bird with the farro and hazelnut and fig goodness or you could instead plop the stuffing in a small baking dish and slip that in the oven alongside the bird for the last little while. (When making the stuffing, you’ll need to amend it slightly. Sauté the sausage until no trace of pink remains, then mix in the rest of the ingredients, spoon it into the cavity of the duck or an 8-inch square dish or small casserole covered with a lid or foil, and bake until warmed through, 30 to 60 minutes.) Easy peasy.

Nutrition Information

Serving 1serving Calories 498kcal (25%) Carbohydrates 33g (11%) Protein 16g (32%) Fat 30g (46%) Saturated Fat 8g (40%) Monounsaturated Fat 16g Trans Fat 1g Cholesterol 55mg (18%) Sodium 487mg (20%) Fiber 5g (20%) Sugar 13g (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 498

% Daily Value*

Serving 1serving
Calories 498kcal 25%
Carbohydrates 33g 11%
Protein 16g 32%
Fat 30g 46%
Saturated Fat 8g 40%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 487mg 20%
Fiber 5g 20%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.