Buckshot Duck With Wild And Brown Rice Stuffing

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 35 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 30 mins


• 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.