Buckshot Duck with Wild and Brown Rice Stuffing


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


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.

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