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Buckshot Duck with Wild and Brown Rice Stuffing

Buckshot Duck with Wild and Brown Rice Stuffing

  • Prep

    35 m
  • Cook

    3 h 55 m
  • Ready In

    4 h 30 m
CHEF FABULOUS!

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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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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.
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Reviews

Mrs. Evelyn Paradies
44

Mrs. Evelyn Paradies

2/18/2009

We could not find the sazon seasoning packets in our little grocery store so Juanita and I used Lowry's seasoning salt instead. I did not have to use buckshot to get my duck since I had a lot of ducks already in the pen thinking they were going to get some sour mash. I chose the fat duck which would have been greasy but I poked it full of holes first and set it upon celery stalks which kept it out of it's own grease. Very good duck and we all liked it.

Soup Loving Nicole
14

Soup Loving Nicole

2/23/2011

I made a couple of changes. My bird was nowhere near 4 pounds and so I was too nervous to cook it at 450. I chose 350 instead and it was done in two hours. We also didn't keep the innards because we do not like them so I completely skipped this step. Hard to give an accurate review since my bird was not what the recipe called for but I do think the combo of flavors and the sazon was good for the duck. Thank you!

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