Winter Squash And Duck Risotto
| 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
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Nutrition (calculated from recipe ingredients)
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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