Buckshot Duck with Wild and Brown Rice Stuffing
A hunter’s dinner, rich and hearty perfect for fall just before turkey day. Any game fowl can be used. Garnish serving platter with parsley and cherry tomatoes for a nice presentation. Serve gravy on the side.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 450 degrees F (230 degrees C).
Step: 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.
Step: 3
Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C.
Step: 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.
Step: 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.
Step: 6
In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.
NUTRITION FACT
Per Serving: 395 calories; protein 17.7g; carbohydrates 29.9g; fat 22.5g; cholesterol 61.4mg; sodium 937.5mg.
To much possesion yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on 2.00 AM snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just enjoyed it in the first place."
When it comes to dinner , much eat or eating too much of the bad item of food will make lead to trouble on sleeping. On the flip side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to sleep .
