Buckshot Duck with Wild and Brown Rice Stuffing recipe

All Recipes Best Recipe Meat and Poultry Recipes Game Meats Duck

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

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. 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.

  3. Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.

  4. 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.

  5. 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.

  6. 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.

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