Preheat the oven to 400 degrees F.
Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast and fold outward, resembling and open book still keeping it attached to the rest of the breast. You should have a turkey breast that is roughly rectangular. Place a piece of plastic wrap on top of the turkey, then use a meat cleaver or other heavy object to pound the breast to a uniform 1/2-inch thickness.
Combine chopped herbs in a bowl. Sprinkle 1/2 cup of mixture over the turkey breast.
Spread the stuffing mixture over the top of the breast to within 1/2-inch of the edges. Spread duck confit over stuffing. Sprinkle 1/2 cup herbs over confit. Place the seared sausage links lengthwise over the chopped herbs. Carefully fold 1 edge of the breast over the top of the sausage, and repeat with the other side so the breast can be rolled into a neat parcel. Tie at 2-inch intervals with kitchen twine. Rub the outside of the turkey breast with the olive oil, then season with salt and freshly ground black pepper.
Place the turkey in a roasting pan and cook for 2 1/2 hours, or until juices run clear and the turkey reaches an internal temperature of 165 degrees F.
Remove from the oven and let rest for 30 minutes. Remove the kitchen twine and slice into 1/2-inch slices.
Yield: 8 to 10 servings