Buckshot Duck with Wild Rice Stuffing

Prep Time: 35 Minutes
Cook Time: 3 Hours 55 Minutes
Ready In: 4 Hours 30 Minutes
Servings: 6


Ingredients:

• 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

Directions:

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.