Ingredients Jump to Instructions ↓

  1. 1/2 Roasted duck, including the skin

  2. 1 tablespoon 15ml Olive oil

  3. 2 cups 292g / 10oz Roasted winter squash - diced

  4. 1/2 cup 31g / 1.1oz Minced onions

  5. 2 tablespoons 30ml Minced garlic

  6. 2 cups 320g / 11oz Arborio rice

  7. 3 cups 711ml Duck stock

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 tablespoons 30ml Butter

  11. 1/2 cup 118ml Heavy cream

  12. 1 cup 146g / 5.1oz Grated Parmigiano-Reggiano cheese

  13. 1/2 cup 73g / 2.6oz Chopped fresh basil

  14. 1/2 cup 55g / 1.9oz Spicy Pumpkin Seeds - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Spicy Pumpkin Seeds" recipe which is included in this collection.

  2. Remove the skin from the roasted duck. Julienne the duck skin. In a hot saute pan, render the skin until crispy, about 6 minutes. Remove the skin from the pan and drain on paper-lined plate. Season the cracklings with salt and pepper. Set the cracklings aside. Shred the duck meat from the bones and set aside.

  3. In the same saute pan as the cracklings, add the onions and saute for 1 minute. Add the squash and continue to saute for 2 minutes. Season the mixture with salt and pepper. Stir in the garlic and rice and continue to saute for 1 minute. Stir in the stock and bring to a boil. Season the mixture with salt and pepper. Reduce the heat to medium and simmer for 18 minutes, stirring constantly, or until the rice is tender and creamy. Stir in the butter, cream and 1/2 cup of the cheese. Fold in the shredded duck and basil. Season the risotto with salt and pepper.

  4. To serve, spoon the risotto into shallow bowls and garnish with the remaining cheese, cracklings, and Spicy Pumpkin Seeds.

  5. This recipe yields 4 servings.


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