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1. Preheat oven to 275u00b0F
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2. In a large mixing bowl, combine all ingredients, except farina. Mix until well incorporated.
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3. In a medium saucepan, melt the duck fat. Set aside.
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4. In a large roasting pan, add ingredients then pour the duck fat over everything and press down to submerge. Cover with a piece of parchment paper or foil
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5. Bake for 2 1/2 hours or until everything is fork tender. Once everything is cooked, remove all ingredients from the duck fat (Reserve duck fat and freeze for another use)
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6. Put all ingredients into a medium sized stock pot.
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7. Place stock pot over medium heat. Using a wooden spoon, stir vigorously to break up the meat and vegetables to turn them into a chunky paste.
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8. Continue stirring and slowly add the farina to create a continuous stream.
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9. Stir the meat/vegetable mixture for about 15 minutes until it begins to pull away from the sides almost forming a ball.
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10. Taste for seasoning and adjust as needed.
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1. Grease and line loaf pan with plastic wrap so there is about 2-3 inches of wrap hanging over the side of the pan.
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2. Transfer meat mixture into the greased pan and spread evenly.
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3. Mixture should come to the top of the pan. Wrap top of the scrapple with overhanging plastic wrap and refrigerate for 24 hours.
