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Deer Hunting DirectoryArticle Details

Buckshot Duck with Wild Rice Stuffing

Date Added: June 04, 2009 01:57:00 PM
Author:
Category: Game: Bird Hunting

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.

 
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