Name: Buckshot Duck with Wild and Brown Rice Stuffing recipe
Ingredients: 1 (4 pound) whole duck, dressed, innards reserved;4 cloves garlic, crushed;3 tablespoons crushed black peppercorns;3 (.18 ounce) packets sazon seasoning;½ teaspoon olive oil;2 cups uncooked long grain and wild rice mix;1 cup seasoned croutons

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Ingredients

1 (4 pound) whole duck, dressed, innards reserved 4 cloves garlic, crushed 3 tablespoons crushed black peppercorns 3 (.18 ounce) packets sazon seasoning ½ teaspoon olive oil 2 cups uncooked long grain and wild rice mix 1 cup seasoned croutons

Nutrition Info

395.3 calories carbohydrate: 29.9 g cholesterol: 61.4 mg fat: 22.5 g fiber: 1.7 g protein: 17.7 g saturatedFat: 7.4 g servingSize: - sodium: 937.5 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 450 degrees F (230 degrees C).
Place the duck on a rack in a roasting pan. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 packet sazon seasoning.
Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 minutes, until tender.
Place the rice mix in a medium saucepan with just enough water to cover. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.

Recipe Yield

6 servings

Recipe Note

A hunter's dinner, rich and hearty perfect for fall just before turkey day. Any game fowl can be used. Garnish serving platter with parsley and cherry tomatoes for a nice presentation. Serve gravy on the side.

Alternatives to this recipe

Buckshot Duck with Wild and Brown Rice Stuffing