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

Buckshot Duck with Wild and Brown Rice Stuffing

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 asaucepan with enough water to cover.

duck on a rack in a roasting pan

Bring to a boil, reduce heat,and simmer 30 minutes, until tender.Place the rice mix in a medium saucepan with just enough water tocover. 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. Stuffthe cooked duck with the mixture to serve.


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