Buckshot Duck with Wild and Brown Rice Stuffing

Name: Buckshot Duck with Wild and Brown Rice Stuffing
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps crushed black peppercorns; 237 milliliters seasoned croutons; 4 cloves garlic, crushed; 1 teaspoons olive oil; 473 milliliters uncooked long grain and wild rice mix; 15 grams packets sazon seasoning; 2 kilograms whole duck, dressed, innards reserved

Need It can be enjoyed any time, but it is especially good for Thanksgiving. If you have sazon seasoning, seasoned croutons, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Dry Seasoning Rub

Garlic

Pepper

Sazon Completa

Whole Duck

Equipment you will use

Roasting Pan

Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.

Equipment you will use

Oven

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.

Ingredients you will need

Seasoning

Sazon Completa

Water