Winter Squash And Duck Risotto

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Grains		Duck, Main dish, Poultry, Squash	4	Servings

INGREDIENTS

1/2		Roasted duck, including the
		skin
1	T	Olive oil
2	c	Roasted winter squash, diced
1/2	c	Minced onions
2	T	Minced garlic
2	c	Arborio rice
3	c	Duck stock
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Butter
1/2	c	Heavy cream
1	c	Grated Parmigiano-Reggiano
		cheese
1/2	c	Chopped fresh basil
1/2	c	Spicy Pumpkin Seeds, see *
		Note

INSTRUCTIONS

Note: See the "Spicy Pumpkin Seeds" recipe which is included in this
collection.  Remove the skin from the roasted duck. Julienne the duck
skin. In a  hot saute pan, render the skin until crispy, about 6
minutes. Remove  the skin from the pan and drain on paper-lined plate.
Season the  cracklings with salt and pepper. Set the cracklings aside.
Shred the  duck meat from the bones and set 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 garlic and rice and  continue to saute for
1 minute. Stir in the stock and bring to a  boil. Season the mixture
with salt and pepper. Reduce the heat to  medium and simmer for 18
minutes, stirring constantly, or until the  rice is tender and creamy.
Stir in the butter, cream and 1/2 cup of  the cheese. Fold in the
shredded duck and basil. Season the risotto  with salt and pepper.  To
serve, spoon the risotto into shallow bowls and garnish with the
remaining cheese, cracklings, and Spicy Pumpkin Seeds.  Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EM-1A75 broadcast 10-26-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-10-1997
Recipe by: Emeril Lagasse

A Message from our Provider:

“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 765 Calories From Fat: 296 Total Fat: 33.7g Cholesterol: 103.6mg Sodium: 770.9mg Potassium: 501.5mg Carbohydrates: 86.3g Fiber: 4.4g Sugar: 2.8g Protein: 28.9g