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