Roasted Pumpkins Stuffed with Roast Duck and Wild Mushroom Risotto

Total Time:
6 hr 10 min
Prep:
1 hr
Cook:
5 hr 10 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • 4 cups chicken stock or duck stock
  • 3 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cold unsalted butter
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 1 duck liver, reserved from fresh duck, chopped, optional
  • 4 cups sliced, stemmed, and cleaned wild mushrooms, such as oyster, shiitake, and crimini (about 12 ounces)
  • 1 1/2 cups Arborio rice
  • 1 cup Pinot Noir or other dry red wine
  • 2 cups shredded Roast Duck meat, recipe follows, or shredded duck confit
  • 1/3 cup butter reserved from baking the pumpkins, recipe follows
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1 cup finely grated Parmesan
  • 4 Roasted Pumpkins, recipe follows
  • Roasted Pumpkin Seeds, for garnish, recipe follows
  • Roast Duck:
  • 1 (5-pound) domestic duck, rinsed under cold running water and patted dry
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Roasted Pumpkins and Pumpkin Seeds:
  • 4 pie pumpkins (about 2 pounds each)
  • 1/2 cup sugar
  • 2 sticks (1/2 pound) unsalted butter, cut in 1/2
  • 2 teaspoons grated orange zest
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 2 tablespoons vegetable oil
  • 2 teaspoons Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

In a medium pot, bring the stock, salt, and pepper, to a simmer over medium-high heat. Reduce the heat to low and cover to keep warm.

In a large pot, heat the oil and melt the butter until foamy over medium-high heat. Add the shallots, garlic, and duck liver, if using, and cook, stirring, for 1 minute. Add the mushrooms, and cook, stirring, until the mushrooms give off their liquid, about 3 minutes. Add the rice, stirring to coat with oil, and cook, stirring constantly, until opaque, about 2 minutes. Add the wine to deglaze the pan and cook, stirring, until the liquid is reduced by half, about 1 minute. Reduce the heat to medium. Add 1 cup of the hot stock, and cook, stirring constantly until nearly all the liquid has been absorbed. Continue adding more stock 1/2 cup at a time as it is absorbed, and cook, stirring constantly, until the rice is tender and just al dente, about 12 minutes total cooking time. When all the stock has been added, fold in the duck meat, reserved pumpkin butter, thyme, and oregano. Add 1/2 cup of the cheese and mix well. Remove from the heat.

Place the pumpkins in the center of 4 large serving plates and surround each with a sprinkling of pumpkin seeds. Divide the risotto among the pumpkins and top each serving with 2 tablespoons of the remaining Parmesan. Place the lids on the pumpkins and serve immediately.

Roast Duck:

Preheat the oven to 500 degrees F.

Remove all visible fat from the duck and with a fork, prick the skin all over without piercing the meat. Sprinkle the duck with the salt and pepper. Place on a rack in a roasting pan and roast for 40 minutes. Reduce the oven temperature to 400 degrees F and roast until the juices in the thigh run clear when pierced with a knife, about 30 minutes. Remove from the oven and let sit until cool enough to handle.

Remove the skin and discard. Remove the meat from the bones and discard the bones. Shred the meat and serve, or store refrigerated, tightly covered, for up to 3 days.

Roasted Pumpkins and Pumpkin Seeds:

Preheat the oven to 350 degrees F.

With a sharp, heavy knife carefully cut away the top 1/3 from each pumpkin. Scrape away the fibers from the insides and tops, and discard, reserving the seeds. Place the pumpkins and lids on 2 large baking sheets. Place 4 tablespoons of the butter inside each pumpkin.

In a small bowl, combine the zest, cinnamon, salt, and allspice, and mix well. Divide the mixture among the 4 pumpkins. Cover the pumpkins and their lids tightly with foil and bake for 1 hour and 15 minutes. Remove from the oven, uncover, and bake until tender, about 15 minutes.

Remove from the oven and let sit until cool enough to handle. Drain the butter from the pumpkins and reserve for the risotto.

Place the reserved seeds in a large colander. Rinse well under cold running water and pat dry. Place in a large bowl with the vegetable oil and Essence, and stir well to coat. Spread evenly on 2 baking sheets and toast until golden brown and fragrant, 1 hour. Remove from the oven and stir with a spatula to prevent the seeds from sticking. Cool on the baking sheet. (The seeds can be prepared up to 2 days in advance and once cool, kept in an airtight container until ready to serve.)

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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