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
• 1/2 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 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.

whole duck, garlic, crushed black peppercorns, packets sazon seasoning, olive oil, long grain, croutons

Taken from www.allrecipes.com/recipe/59904/buckshot-duck-with-wild-and-brown-rice-stuffing/ (may not work)