Buckshot Duck with Wild and Brown Rice Stuffing You Have To Try
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|Buckshot Duck with Wild and Brown Rice Stuffing|
"A hunter's dinner, wealthy and hearty ideal for fall just earlier than turkey day. Any sport bird can be used. Garnish serving platter with parsley and cherry tomatoes for a pleasing presentation. Serve gravy at the side."
- 1 (four pound) entire duck, dressed, innards reserved
- 4 cloves garlic, overwhelmed
- three tablespoons crushed black peppercorns
- 3 (.18 ounce) packets sazon seasoning
- 1/2 teaspoon olive oil
- 2 cups raw long grain and wild rice blend
- 1 cup seasoned croutons
|Prep : 35M||Cook : 6M||Ready in : 4H30M|
- Preheat oven to 450 degrees F (230 degrees C).
- Place the duck on a rack in a roasting pan. Rub the beaten garlic and pepper beneath the pores and skin of the duck. Rub the skin with 1 packet sazon seasoning.
- Roast three hours inside the preheated oven, to an internal temperature of one hundred eighty tiers F (80 ranges) C.
- Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with sufficient water to cowl. Bring to a boil, reduce heat, and simmer 30 minutes, until soft.
- Place the rice blend in a medium saucepan with simply sufficient water to cowl. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 mins, stirring from time to time.
- In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the aggregate to serve.
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