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Buckshot Duck with Wild and Brown Rice Stuffing

"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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 167 people have saved this

What to Drink?

Wine Merlot
Prep Time:
35 Min
Cook Time:
3 Hrs 55 Min
Ready In:
4 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 395 | Total Fat: 22.5g | Cholesterol: 61mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Mrs. Evelyn Paradies 
We could not find the sazon seasoning packets in our little grocery store so Juanita and I... MORE

 
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