- 1/2 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 basil
- 2 cups Arborio rice
- 3 cups Duck or Brown Chicken Stock
- 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 Spicy Roasted Pumpkin Seeds
- 4 or 8 tablespoons coarsely grated fresh Parmesan cheese
- 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.
- Shred the duck meat from the bones; youíll have about 2 cups.
- 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.
- 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.
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