Duck And Squash Risotto
½ Roasted duck (including the skin)
1 Tb Olive oil
2 cups Roasted winter squash - diced 1cm
2 Tb Butter
½ cup Minced onions
½ cup Heavy cream
2 Tb Minced garlic
1 cup Grated Parmigiano-Reggiano
2 cups Arborio rice
½ cups Chopped fresh basil
3 cups Duck stock
Glass white wine - optional
½ cup Spicy Pumpkin Seeds
Salt, Pepper - to taste
Roast the squash, toast the seeds.
Remove the skin from the roasted duck. Julienne the duck skin. In a hot saute pan, render the skin until crispy, about 6 minutes.
Meanwhile mince the onion and dice the squash.
Remove the skin from the pan and drain on paper-lined plate. Season the cracklings with salt and pepper. Set the cracklings 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 olive oil, garlic and rice and continue to saute for 1 minute until all the grains are oiled.
Stir in the white wine, bring to the simmer until dried, then continue to add and reduce the stock in batches,
stirring constantly for about 30 minutes or until the rice is tender and creamy.
Season with salt and pepper.
Meanwhile, shred the duck meat from the bones and set aside. Slice the basil.
Stir in the butter, cream and ½ cup of the cheese.
Fold in the shredded duck and basil.
To serve, spoon the risotto into shallow bowls and garnish with the remaining cheese, cracklings, and Spicy Pumpkin Seeds
Spicy Toasted Pumpkin Seeds
side veg vegan
1 cup Fresh pumpkin seeds
1 ½ cups Cold water
1 tsp Chili powder or to taste
¼ tsp Ground cumin
¼ tsp Ground cayenne pepper
1 tb Salt
Scoop all the seeds out of a fresh pumpkin shell.
Place seeds in colander and rinse thoroughly under cold running water. Remove any pumpkin string that clings to the seeds.
Measure the amount of seeds you have. For each cup of fresh seeds, combine the above ingredients in a sauce pan.
Bring the mixture to a boil over high heat, stirring constantly until the salt is dissolved.
Reduce the heat to low, partially cover the pan, and simmer the seeds for 30 minutes.
Preheat oven to Gas Mark 2/150°C/300°F. Drain seeds well and spread them in a single layer on an ungreased baking sheet.
Toast them in the oven for 30 minutes, stirring occasionally, until both the ousides and insides of the seeds are crisp but not burned.
Transfer seeds to a bowl to cool completely. Store in an airtight container or plastic bag.
Eat as a snack, or use chopped seeds as a garnish for soups and salad.
A tasty garnish for tortilla soup: chop toasted seeds and warm with salsa (roja or verde).
Chili powder blended with a little cinnamon; powdered cocoa; garlic powder.
Add a little Garlic Chili Pepper Sauce; chipotle sauce; mango-curry sauce to the simmer pot.