Buckshot Duck with Wild and Brown Rice Stuffing


  • 1 (4 pound) whole duck, dressed, innards reserved
  • 4 cloves garlic, crushed
  • 3 tablespoons crushed black peppercorns
  • 3 (.18 ounce) packets sazon seasoning
  • ½ teaspoon olive oil
  • 2 cups uncooked long grain and wild rice mix
  • 1 cup seasoned croutons

1. Preheat oven to 450 degrees F (230 degrees C). 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. Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degr...

View full recipe at SpringPad


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