ROASTED PUMPKINS STUFFED WITH ROAST DUCK AND WILD MUSHROOM RISOTTO

ROASTED PUMPKINS STUFFED WITH ROAST DUCK AND WILD MUSHROOM RISOTTO image

Categories Duck

Yield 4 servings

Number Of Ingredients 45

Ingredients

4 cups chicken stock or duck stock
3 tsps salt
1/2 tsp ground pepper
2 TBSP evoo
2 TBSP cold unsalted butter
1/2 cup chopped shallots
1 TBSP minced garlic
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
2 cups shredded Roast Duck meat, recipe follows
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,
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
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.
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
ESSENCE
Combine all ingredients thoroughly and store in an

Steps:

In a medium pot, bring the stock salt + 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 + cook stirring until the mushrooms give off their liquid about 3 minutes. + 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 + 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.