Buckshot Duck with Wild and Brown Rice Stuffing

2 Reviews

Prep: 35 min
Cook: 3 hr 55 min
Ready In: 4 hr 30 min

“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.” - by CHEF FABULOUS!

Ingredients

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

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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
395 cal
20%

Fat
22.5 g
35%

Carbs
29.9 g
10%

Based on a 2,000 calorie diet

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Reviews (2)

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Mrs. Evelyn Paradies

Feb. 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 duck..." See mores 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

Feb. 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 d..." See moreo 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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