Buckshot Duck With Wild And Brown Rice Stuffing Recipes

BUCKSHOT DUCK WITH WILD AND BROWN RICE STUFFING

Steps:

• 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.

BUCKSHOT DUCK WITH WILD AND BROWN RICE STUFFING

Steps:

• 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.

DUCK WITH CRANBERRY-WILD RICE STUFFING

Steps:

• To make stuffing:.
• In 1 1/2-quart saucepan, combine broth, rice and wild rice.
• Over high heat, heat to boiling.
• Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
• In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
• Remove from heat.
• Stir in cooked rice, cranberry sauce, salt and pepper.
• For duck:.
• Clean and rinse duck.
• Prick skin several times.
• To make glaze:
• In small saucepan, combine marmalade and lemon juice.
• Over low heat, heat until marmalade is melted, stirring occasionally.
• To cook duck:.
• In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
• Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
• On grill rack, place duck, breast side, up, over pan but not over coals.
• Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
• Adjust vents and add more charcoal as necessary.
• Brush often with glaze during the last 30 minutes.
• Garnish with lemon leaves, mushrooms and lemon peel twist.