Buckshot Duck with Wild and Brown Rice Stuffing

Buckshot Duck with Wild and Brown Rice Stuffing

2
CHEF FABULOUS! 0

"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."

Ingredients

4 h 30 m servings 395 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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

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  1. 2 Ratings

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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 o...

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 becaus...