Recipe(tried): Duck and wild rice stuffing

I have filled wild birds with rice stuffing many times, and roasted in cooking bags. I would not boil the bird first, bur the stuffing should be cooked.
I use a good stock, often made from neck, tip of wings and some meat. I cook a mixture of brown long grain rice and wild rice in the stock, add canned sliced mushrooms - and juices from the tin - chopped celery chopped liver, chopped sauteed onions and a pinch of thyme. Cook until finished, but still moist. I fill the bird with this, season with salt and pepper and some herb - thyme, rosmary or sage, put it in a cooking bag and roast it in the oven until preferred doneness. Sorry, but I cant help with how hot the oven should be, and how long. Depends. But I like fairly low heat and long slow roasting.
I may remove bird from bag and roast a few minutes high in oven with high heat to make it crisp.
The rest of the stuffing make a good side dish.