Ingredients Jump to Instructions ↓

  1. 1/2 roast duck, including the skin

  2. 1 tablespoon olive oil

  3. 2 cups diced cooked pumpkin

  4. 1/4 cup chopped onions

  5. 1 tablespoon minced garlic

  6. 1/4 cup chopped fresh basil

  7. 2 cups Arborio rice

  8. 3 cups Duck or Brown Chicken Stock

  9. 1 1/2 teaspoons salt

  10. 8 turns freshly ground black pepper

  11. 1 tablespoon softened unsalted butter

  12. 1/2 cup heavy cream

  13. 1/2 cup coarsely grated fresh Parmesan cheese

  14. 1/2 cup Spicy Roasted Pumpkin Seeds

  15. 4 or 8 tablespoons coarsely grated fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Remove the duck skin and cut it into a julienne; youíll have about 1 cup. Render the skin in a large skillet over high heat, stir-frying until crisp and brown, for about 6 minutes. Remove from the skillet and drain on paper towels.

  2. Shred the duck meat from the bones; youíll have about 2 cups.

  3. Heat the oil in the same skillet with a bit of duck fat over high heat. Add the pumpkin, onions, garlic, and basil, and sautÈ for 1 minute. Stir in the rice and sautÈ, stirring, for 1 minute. Stir in the stock, salt, and pepper and bring to a boil. Reduce the heat to medium and stir in the butter. Simmer until the rice is tender and creamy, for about 18 minutes. Remove from the heat. Makes 8 cups.

  4. To serve, allow 2 cups risotto each for 4 main-course servings; 1 cup each for 8 first-course servings. Serve in bowls and sprinkle with cracklings, pumpkin seeds, and Parmesan.

  5. Yield : 4 main-course or 8 first-course servings


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