Buckshot Duck with Wild and Brown Rice Stuffing Recipe

Enjoy a mouthwatering feast with Buckshot Duck, flavorful wild and brown rice stuffing, and a rich sauce. This recipe takes a bit of time, but the end result is well worth the effort. The tender, smoky duck meat pairs perfectly with the nutty rice stuffing and the deep flavors of the sauce. Impress your guests with this hearty, American-style dish that is sure to delight.

Ingredients

• 1 whole duck
• 1 cup wild rice
• 1 cup brown rice
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups chicken or vegetable broth
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 1 cup red wine
• 1 cup chicken or vegetable broth
• 2 tablespoons flour

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the wild and brown rice according to the package instructions.
3. In a large skillet, melt the butter with olive oil over medium heat. Add the onion, garlic, celery, and carrots. Cook until the vegetables are softened, about 5 minutes.
4. Add the cooked rice, dried cranberries, chopped pecans, and thyme leaves to the skillet. Season with salt and pepper. Stir well to combine.
5. Remove the giblets and neck from the duck cavity. Rinse the duck inside and out, then pat dry with paper towels.
6. Stuff the duck cavity with the rice mixture. Use toothpicks to close the cavity opening.
7. Place the stuffed duck on a rack in a roasting pan. Pour 1 cup of chicken or vegetable broth into the bottom of the pan.
8. Cover the duck and pan with aluminum foil, and roast in the preheated oven for 2 hours.
9. After 2 hours, remove the foil and baste the duck with its juices. Increase the oven temperature to 400°F (200°C) and continue roasting for an additional 30 minutes, or until the skin is golden and crispy.
10. While the duck is roasting, prepare the sauce. In a saucepan, combine the red wine, 1 cup of chicken or vegetable broth, and flour. Whisk until smooth.
11. Bring the sauce to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the sauce thickens.
12. Once the duck is done, remove it from the oven and let it rest for 10-15 minutes before carving.
13. Serve the Buckshot Duck with the wild and brown rice stuffing and drizzle the sauce over the duck slices.

Interesting Facts