"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." — CHEF FABULOUS!
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1 (4 pound)
whole duck, dressed, innards reserved
crushed black peppercorns
3 (.18 ounce) packets
uncooked long grain and wild rice mix
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Buckshot Duck with Wild and Brown Rice Stuffing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 203
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