- 1 roast duck, including the skin
- 1 tablespoon olive oil
- 2 cups diced cooked pumpkin
- 1/4 cup chopped onions
- 1 tablespoon minced garlic
- 1/4 cup chopped fresh sage
- 2 cups Arborio rice
- 3 cups Duck or Brown Chicken Stock, hot
- 1 1/2 teaspoons salt
- 8 turns freshly ground black pepper
- 1 tablespoon softened unsalted butter
- 1/2 cup heavy cream
- 1/2 cup coarsely grated fresh Parmesan cheese
- 1/2 cup toasted pumpkin seeds
Once the duck is roasted, remove the skin and cut it into a julienne, 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.
Shred the duck meat from the bones, about 21/2 cups.
In a medium size sauce pan, over medium heat, add 1 tablespoon duck fat add the onions, garlic, and sage, and sauté for 1 minute. Stir in the rice and cook, stirring, for 1 minute. Stir in 1 cup of the stock, salt, and pepper and bring to a boil. Reduce the heat to medium and cook, stirring occasionally until all the liquid has evaporated. Continue to cook adding the stock in 1 cup increments until all of the liquid has been absorbed and the rice is tender and creamy, for about 18 minutes total. Add the heavy cream and butter and cook for 2 to 3 minutes longer.
Fold in the pumpkin and shredded duck meat.
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.
Crab And Wild Mushroom Cheesecake With Green Onion Coulis
Pumpkin Soup With Spicy Roasted Pumpkin Seeds
Quail And Smoked Sausage Gumbo
Spinach and Feta Tarts
Beet and Goat Cheese Ravioli with Poppyseed Brown Butter
Crawfish Egg Rolls With Hot Sesame Drizzle
Smoked Salmon Potato Hash With Poached Eggs And Caviar
Southwest Cowboy Steak With Skillet Corn Sauce And Tortillas
Herbed Pan Roast Of Salmon With Warm Greens And Herb Vinaigrette
Smoked Duck, Spiced Ricotta and Fig Jam Toasts