Buckshot Duck with Wild and Brown Rice Stuffing recipe

6 servings

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.

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 a saucepan with enough water to cover.

Bring to a boil, reduce heat, and simmer 30 minutes, until tender.

Place the rice mix in a medium saucepan with just enough water to cover.

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.

Stuff the cooked duck with the mixture to serve.