Roast Duck with Wild and Brown Rice Stuffing

Roast Duck with Wild and Brown Rice Stuffing


5 people made this

About this recipe: Any game fowl can be used for this easy but unique recipe.


Serves: 6 

  • 1 (1.75kg) whole duck, dressed, innards reserved
  • 4 cloves garlic, crushed
  • 3 tablespoons crushed black peppercorns
  • 3 (5g) sachets sazon seasoning
  • 1/2 teaspoon olive oil
  • 175g uncooked long grain and wild rice mix
  • 40g seasoned croutons

Prep:35min  ›  Cook:3hr55min  ›  Ready in:4hr30min 

  1. Preheat oven to 230 C / Gas 8.
  2. Place the duck on a rack in a roasting tin. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 sachet sazon seasoning.
  3. Roast 3 hours in the preheated oven, to an internal temperature of 80 degrees C.
  4. Place the reserved duck innards and 1 sachet sazon seasoning in a saucepan with enough water to cover. Bring to the 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 sachet sazon seasoning. Bring to the 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.

Sazon seasoning

Sazón seasoning can be found online or in some Caribbean or specialty shops. A well known brand is Goya.

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Reviews (1)


Is there an alternative to saźon seasoning as don't know where to get that... - 22 Aug 2014

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