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.
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.