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Buckshot Duck with Wild and Brown Rice Stuffing

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3332
Energy (kCal)159.87
Carbohydrates (g)26.0172
Total fats (g)4.29
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 235 minutes, Preparation Time - 35 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck 1 dressed - - - -
    garlic 4 cloves crushed 17.88 3.9672 0.7632 0.06
    black peppercorn 3 tablespoons crushed - - - -
    sazon seasoning 3 - - - -
    olive oil 1/2 teaspoon 19.89 0.0 0.0 2.25
    grain wild rice mix 2 cups uncooked - - - -
    crouton 1 cup seasoned 122.1 22.05 3.57 1.98

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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