Roast Duck with Wild and Brown Rice Stuffing

    4 hours 30 min

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

    8 people made this

    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 in English (4)


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


    We could not find the sazon seasoning packets in our little grocery store so Juanita and I used Lowry's seasoning salt instead. I did not have to use buckshot to get my duck since I had a lot of ducks already in the pen thinking they were going to get some sour mash. I chose the fat duck which would have been greasy but I poked it full of holes first and set it upon celery stalks which kept it out of it's own grease. Very good duck and we all liked it.  -  16 Feb 2009  (Review from Allrecipes US | Canada)


    I made a couple of changes. My bird was nowhere near 4 pounds and so I was too nervous to cook it at 450. I chose 350 instead and it was done in two hours. We also didn't keep the innards because we do not like them so I completely skipped this step. Hard to give an accurate review since my bird was not what the recipe called for but I do think the combo of flavors and the sazon was good for the duck. Thank you!  -  19 Feb 2011  (Review from Allrecipes US | Canada)