WILD RICE STUFFING FOR DUCK RECIPES
BUCKSHOT DUCK WITH WILD AND BROWN RICE STUFFING RECIPE ...
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.
Provided by CHEF FABULOUS!
Categories Meat and Poultry Game Meats Duck
Total Time 4 hours 30 minutes
Prep Time 35 minutes
Cook Time 3 hours 55 minutes
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 395.3 calories, CarbohydrateContent 29.9 g, CholesterolContent 61.4 mg, FatContent 22.5 g, FiberContent 1.7 g, ProteinContent 17.7 g, SaturatedFatContent 7.4 g, SodiumContent 937.5 mg, SugarContent 1.3 g
WILD RICE STUFFING RECIPE | MYRECIPES
For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.
Provided by Jaime Harder
Yield 12 servings (serving size: 1/2 cup)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
Nutrition Facts : Calories 192 calories, CarbohydrateContent 34.4 g, FatContent 4 g, FiberContent 3.6 g, ProteinContent 5.1 g, SaturatedFatContent 0.4 g, SodiumContent 243 mg
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