Roast Duck Stuffed with Barley, Figs & Hazelnuts

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Ingredients Minutes Calories
Prep Cook Servings
19 h 3 h 6
Roast Duck Stuffed with Barley, Figs & Hazelnuts
Health Highlights

Ingredients


1 1/2 cup Wine, table, red (dry, such as Pinot Noir)
1 ml Allspice, ground (1 berry)
2 sprig Thyme, fresh
1 leaf Bay leaf
2 tbsp Granulated sugar
12 fig Figs, dried (any variety)
1 cup Pearl barley, dry (2 cups cooked (optional substitutes include wild rice, brown rice, or mixed whole grains))
1 whole bird Duck, meat (no skin) (deboned)
3/4 cup Hazelnuts (toasted, skinned, and coarsely chopped)
2 tbsp Thyme, fresh (chopped)
1/2 cup Parsley, fresh (chopped)
1/2 tsp Peppercorn

Instructions


  1. A couple hours before dinner, preheat the oven to 375°F. Fit a roasting pan with a rack. Trim any glands or blood vessels from the duck. Pat it completely with paper towels, and place it on a cutting board. Open the duck up like a book, use salt and pepper to season the skin and underneath it, and turn the duck skin-side down.
  2. Drain the figs, trim the stems, and then quarter each fig lengthwise. In a bowl, combine the figs, sausage, barley, hazelnuts, chopped thyme, and parsley. 
  3. Pat the stuffing into a cylinder about 3” in diameter and 3” 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. Tie the duck every 2” or so with a separate piece of kitchen string. 
  4. 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. 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 barley stuffing registers 160°F. If the skin starts to get a little too brown, you can lower the oven temperature to 325°F so the duck finishes more slowly.
  5. Remove the duck from the oven and let it rest for 10 minutes. Carve into slices about 1” thick, removing and discarding the string. Serve immediately.

Advanced Preparation

1 day prior, Wine, table, red 1 1/2 cup
Instructions:

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 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.


Nutrition Facts

Per Portion

Calories 470
Calories from fat 155
Calories from saturated fat 29.4
Total Fat 17.2 g
Saturated Fat 3.3 g
Trans Fat 0
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 9.4 g
Cholesterol 78 mg
Sodium 89 mg
Potassium 715 mg
Total Carbohydrate 47 g
Dietary Fiber 9.0 g
Sugars 13.7 g
Protein 25.2 g

Dietary servings

Per Portion


Fruit 0.4
Grain 1.4
Meat 1.1
Meat Alternative 0.6

Energy sources


Pygal9%401.405454917025693.9023980728239736%453.3370343447602176.6078375899849733%328.75497048802583218.7308984692876721%333.6818139149422106.968214418399%36%33%21%AlcoholCarbohydratesFatProtein

Meal Type(s)

Main




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