| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lg | Acorn squash,; about 1 pound |
| 2 | tb | Olive oil |
| 2 | tb | Chopped shallots |
| 2 | c | Arborio rice |
| 3 | c | Duck stock or you can substitute chicken stock |
| 1 | c | Cooked duck meat,; cut into 1-inch pieces |
| 1 | tb | Chopped fresh sage |
| 1 | tb | Butter |
| 2 | tb | Heavy cream |
| 1/4 | c | Grated fresh Parmesan cheese |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~ place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to cool, and then peel and dice the flesh into 1 - inch cubes. In a sauce pot heat the remaining oil, add shallots, and cook for 3 minutes. Stir in the rice, and saute, stirring for 1 minute. Stir in the stock, 1 teaspoon salt, and a pinch of pepper, and bring to a boil. Reduce the heat to medium and simmer until rice is tender about 18 minutes. Fold in squash, duck, sage, cream, cheese, and butter, and simmer for 2 - 3 minutes. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2211 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 07:35:47 -0500 From: Meg Antczak <meginny@frontiernet.net>
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