Duck Stuffing (Peanut)

Instructions

1. 1

   Preheat oven to 350F.

2. 2

   Slice the day-old bread into 1-inch cubes before adding to the stuffing.

3. 3

   Drain the figs, combine the fig, farro, and raw sausage stuffing, roll the deboned duck meat around it, tie, score, and roast, basting occasionally, until golden and crisp.

4. 4

   Add the rice, and cook over medium heat for 2 minutes, stirring constantly, until the grains are all coated.