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My review
Buckshot Duck with Wild and Brown Rice Stuffing
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CHEF FABULOUS!
"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."
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Ingredients
4 h 30 m servings 395Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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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Newest
2/16/2009
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 o...
2/19/2011
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 becaus...