1-½ cups (360 ml) dry red wine
2 tablespoons sugar
1 dried bay leaf
1 sprig thyme, plus 2 tablespoons
chopped fresh thyme
½ teaspoon peppercorns
1 allspice berry
Fine sea salt and freshly ground pepper
12 dried figs
1 whole duck, 5 to 7 pounds ( 2. 3 to
3. 2 kg)
1 pound (450 g) Breakfast Sausage
2 cups (330 g) cooked farro or wild rice
¾ cup (100 g) hazelnuts, toasted,
skinned, and coarsely chopped
¼ cup ( 15 g) chopped fresh flat-leaf
One day in advance, prepare the figs. In a
small saucepan, stir together the red wine,
sugar, bay leaf, thyme sprig, peppercorns,
allspice, and a pinch of salt. Bring to a simmer over high heat to dissolve the sugar
and allow the flavor of the spices to bloom.
Remove from the heat and pour over the
figs. Cover and refrigerate overnight.
Bone the duck, following the instructions
for a Whole Boned Bird on page 74, going around the legs and wings and making
sure you do not make any holes in the skin.
Work carefully around the breastbone,
leaving the tenders attached to the breast.
Trim any glands or blood vessels off of the
meat once it is completely off the bone.
Season the duck inside and out with salt
Preheat the oven to 375°F (190°C). Outfit
a roasting pan with a rack.
To make the stuffing, first drain the figs.
Cut off the stem of each fig, then quarter
the figs lengthwise. In a bowl, combine the
sausage, farro, figs, hazelnuts, chopped
Duck Stuffed with Farro,
Figs, and Hazelnuts
This recipe is reprinted with kind permission from “In the Charcuterie” by Taylor
Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a
division of Random House Inc.
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. Farro, an ancient varietal of wheat popular in central Italy, is a favorite in
the Fatted Calf kitchen, where we add it to hearty soups and rustic salads. When
cooked, it has a firm but chewy texture that also makes it perfect for use in stuffings. Although we like the toasty, nutty flavor of farro in combination with duck,
this stuffing works equally well with quail, game hens, or other birds.
thyme, and parsley. Pat the stuffing into a
cylinder about 3 inches (7.5 cm) in diameter and 3 inches (7.5 cm) shorter than
the duck. Lay the stuffing directly on
the middle of the duck and roll the meat
tightly around the stuffing. Lightly score
the skin in a crosshatch pattern to facilitate
the release of fat during cooking. Truss the
duck tightly (see page 168).
Place the duck on the rack and place the
pan in the oven. Roast the duck, basting
it after the first 20 minutes with the drip-
pings that have accumulated in the pan,
for about 1 hour or until a thermometer
inserted into the middle of the stuffing
registers 140°F (60°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.
Remove the duck from the oven and let
rest for 10 minutes. Carve into slices 1 inch
( 2. 5 cm) thick to serve.