Farro, Fig & Sausage Stuffed Duck

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 organic farro. This organic duck from Liberty Farm in Sonoma is completely boneless and ready to cook.  Just roast, slice and enjoy.

This roast arrives frozen.  Thaw at least overnight up to 48 hours in the refrigerator before roasting.

Roasting Stuffed Duck
Preheat the oven to 375°F.   Set the duck on a rack in a roasting pan and place in the center of the oven to roast.  Baste the duck with the drippings that have accumulated in the pan after about twenty minutes.  If the skin starts to get a little too brown, you can lower the temperature of your oven to 325°F to let it finish more slowly.  The duck is finished when a thermometer inserted into the middle of the stuffing reads 140°F (usually about 1 hour and 15 minutes total cooking time).  Let the duck rest for 10 minutes then carve into one-inch thick slices and plate.