Roasted Pumpkins Stuffed With Roast Duck And Wild Mushroom Risotto Recipes

ROASTED PUMPKINS STUFFED WITH ROAST DUCK AND WILD MUSHROOM RISOTTO

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.

ROASTED STUFFED PUMPKIN

Steps:

• Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
• In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
• When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
• Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.

STUFFED PUMPKIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
• Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
• Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
• Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.