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Pumpkin, Rosemary & Duck Confit Risotto

Category : Food

Ingredients
4 Duck Legs
1 litre Duck Fat
50g Rock Salt
50g Sugar
1tsp Juniper Berries
5 sprigs Thyme
2 sprig Rosemary

1Kg Fresh Pumpkin
11/2 litre Vegetable Stock
100g Butter

100g Butter
3 Banana Shallots
1 clove Garlic
150ml White Wine
500g Arborio Rice
100g Parmesan
50g Mascarpone
2 sprigs of Rosemary

Method
For Duck Confit
In your blender place the rock salt, sugar, 2 sprigs of rosemary, 5 thyme sprigs and juniper berries and blend until incorporated. When ready rub the salt mix all over your duck legs, allow marinating for 12 hours.

Simply wash off the legs and submerge in duck fat. Cook at 65°c for about 3 hours until starting to breakdown. Once cooked remove from fat and shred the meat removing bone and sinew then set aside

For Puree
Soften 100g of butter in a pan add 750g of diced Pumpkin, season and cook until softened, once soft add 500ml of veg stock. Reduce the liquid down to a glaze and blend in a food processor. Adjust the seasoning to your own taste.

For Risotto
Sweat down Shallots, Garlic and salt in 100g of butter until translucent.  Add risotto Rice, season and toast gently. Add white wine and reduce to a glaze. Once reduced add 1 litre of Boiling Veg Stock, bring to the boil and cook out for 8 minutes. Drain in a colander and reserve the excess liquid.
Chill the rice and set aside.

To Finish
Warm up risotto rice with pumpkin puree and reserved stock if needed. When hot add mascarpone, parmesan, chopped rosemary, season to taste and finish with duck confit.
Garnish with parmesan shavings and a little watercress.

Happy Cooking!