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Buckshot Duck with Wild and Brown Rice Stuffing Recipe

Recipe by: CHEF FABULOUS!

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep35 m
  • Cook3 h 55 m
  • Ready In4 h 30 m
  • 1Preheat oven to 450 degrees F (230 degrees C).
  • 2Place 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.
  • 3Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
  • 4Place 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.
  • 5Place 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.
  • 6In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.
Ingredients
  • 6 servings
  • 395 cals
  • 1 (4 pound) whole duck, dressed, innards reserved
  • 4 cloves garlic, crushed
  • 3 tablespoons crushed black peppercorns
  • 3 (.18 ounce) packets sazon seasoning
  • 1/2 teaspoon olive oil
  • 2 cups uncooked long grain and wild rice mix
  • 1 cup seasoned croutons
Nutrition

Amount per serving ( 5 total)

  • Calories:
    395
    20%
  • Fat:
    22.5
    35%
  • Carbs:
    29.9
    10%
  • Protein:
    17.7
    35%
  • Cholesterol:
    61
    20%

Based on a 2,000 calorie diet

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