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Buckshot Duck with Wild and Brown Rice Stuffing

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 395 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
  4. 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.
  5. 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.
  6. In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.

Nutrition Facts


Per Serving: 395 calories; 22.5 g fat; 29.9 g carbohydrates; 17.7 g protein; 61 mg cholesterol; 937 mg sodium. Full nutrition

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Reviews

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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...

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...