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."

Ingredients :

  • 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

Instructions :

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.

Notes :

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Videos For Buckshot Duck with Wild and Brown Rice Stuffing :

The way ducks stuffed with rice
The way ducks stuffed with rice

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