Buckshot Duck with Wild and Brown Rice Stuffing The Best Recipes

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Buckshot Duck with Wild and Brown Rice Stuffing

"A hunter's dinner, rich and hearty ideal for fall simply before turkey day. Any game fowl can be used. Garnish serving platter with parsley and cherry tomatoes for a pleasant presentation. Serve gravy at the aspect."

Ingredients :

1 (four pound) complete duck, dressed, innards reserved
4 cloves garlic, overwhelmed
three tablespoons beaten black peppercorns
3 (.18 ounce) packets sazon seasoning
half of teaspoon olive oil
2 cups uncooked lengthy grain and wild rice blend
1 cup seasoned croutons

Instructions :

Prep : 35M	Cook : 6M	Ready in : 4H30M

Preheat oven to 450 stages F (230 levels C).
Place the duck on a rack in a roasting pan. Rub the overwhelmed garlic and pepper beneath the skin of the duck. Rub the skin with 1 packet sazon seasoning.
Roast 3 hours inside the preheated oven, to an internal temperature of 180 ranges F (80 stages) C.
Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with sufficient water to cover. Bring to a boil, reduce warmness, and simmer 30 minutes, till tender.
Place the rice blend in a medium saucepan with just sufficient water to cowl. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce warmness, cowl, and simmer 25 mins, stirring every so often.
In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the aggregate to serve.

Notes :

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