Buckshot Duck With Wild And Brown Rice Stuffing

1. 1

   Preheat oven to 450 degrees F (230 degrees C).

2. 2

   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.

3. 3

   Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.

4. 4

   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.

5. 5

   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.

6. 6

   In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.