Pumpkin Risotto with Duck Confit

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Recipe courtesy of
Chef Michelle McRaney
Mr. B's Bistro
201 Royal Street
New Orleans, Louisiana 70130
504-523-2078

Pumpkin Risotto with Duck Confit

1/2 lb. fresh pumpkin, peeled & seeded, cut into 1-inch dice
2 medium white onions, 1-inch dice
2 Tbl. olive oil
1 Tbl. kosher salt
1/2 Tbl. ground nutmeg
1/2 Tbl. freshly ground white pepper
3/4 c. white wine
3 duck confit legs
7 c. chicken stock
5 Tbl. unsalted butter
1 1/2 c. Arborio rice
3 Tbl. fresh parsley, chopped

1. In a medium saucepan, heat oil over medium heat. Add pumpkin, half of the onion, 1 tsp. salt, nutmeg and 1 tablespoon white pepper. Stir constantly and cook for about 7 minutes, or until pumpkin is tender.

2. Stir in the wine and cook for 15 minutes, stirring occasionally. Remove from heat and allow to cool.

3. When cool, blend in a food processor until smooth. Set aside.

4. Remove skin, bones and fat from the duck legs. Pull the meat apart into small pieces. Place in a small saucepan over low heat and allow to warm. Turn off heat and cover.

5. In a medium saucepan bring stock to a boil over medium heat. Lower heat to keep stock hot.

6. Melt 2 1/2 tablespoons butter in a medium saucepan over medium heat. Stir in the rice and remaining onion. Cook, stirring with a wooden spoon for 5 minutes, or until butter begins to brown and onion is translucent. Add 1 1/2 cups hot stock, enough to cover the rice. Simmer gently, stirring occasionally and adding stock, 1 cup at a time, every few minutes.

7. After ten minutes, stir in the pumpkin puree and simmer for another 10 minutes, continuously adding stock every few minutes.

8. Add remaining 2 1/2 tablespoons butter, parsley, and salt and pepper to taste. Cook, stirring constantly, for about 5 minutes, or until butter is completely absorbed.

9. Taste and adjust seasonings. Spoon equal portions into platter bowls. Place a mound of duck confit in the center of each serving.

Serves 6.

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