Buckshot Duck With Wild and Brown Rice

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 croûtons DIRECTIONS: 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 degrees) C. 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. 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. 6. In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.



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