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Duck stufffed with farro, figs, and hazelnuts from In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller

  • sage
  • bay leaves
  • ground cayenne pepper
  • whole duck
  • dried figs
  • hazelnuts
  • nutmeg
  • parsley
  • thyme
  • dry red wine
  • pork picnic shoulder
  • allspice berries
  • pork back fat
  • cooked farro

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked wild rice for farro.

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