Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Duck And Pumpkin Risotto With Spicy Roasted Pumpkin Seeds And Duck Cracklings

  • Yield: 4 main-course or 8 first-course servings


  • 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.