Buckshot Duck with Wild and Brown Rice Stuffing |
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Prep Time: 35 Minutes Cook Time: 235 Minutes |
Ready In: 270 Minutes Servings: 6 |
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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:
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 |
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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