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Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds and Duck Cracklings

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, D
    MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    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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