BUCKSHOT DUCK WITH WILD AND BROWN RICE STUFFING

Buckshot Duck with Wild and Brown Rice Stuffing image

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.

Provided by CHEF FABULOUS!

Categories Meat and Poultry Recipes Game Meats Duck

Time 4h30m

Yield 6

Number Of Ingredients 7

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Ingredients

1 (4 pound) whole duck, dressed, innards reserved
4 cloves garlic, crushed
3 tablespoons crushed black peppercorns
3 (.18 ounce) packets sazon seasoning
½ teaspoon olive oil
2 cups uncooked long grain and wild rice mix
1 cup seasoned croutons

Steps:

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 Facts : Calories 395.3 calories, Carbohydrate 29.9 g, Cholesterol 61.4 mg, Fat 22.5 g, Fiber 1.7 g, Protein 17.7 g, SaturatedFat 7.4 g, Sodium 937.5 mg, Sugar 1.3 g