Ingredients

for Pumpkin
• 4 to 6 pie pumpkins (2 pounds each)
• ½ pound (2 sticks) unsalted butter
• ¼ cup Sugar
• 2 teaspoons Grated orange zest
• 1 ½ teaspoons Ground cinnamon
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• ½teaspoon Ground allspice
• 2 teaspoons Emeril's Original Essence (recipe below)
• Duck and Mushroom Risotto (recipes below)
• ½ cup Freshly grated Parmigiano-Reggiano
for Roast Duck
• one 5-pound Domestic duck
• 1 teaspoon Salt
• ½ teaspoon Freshly ground black pepper
for Wild Mushroom Risotto
4 to 6 cups Chicken stock or duck stock
• 1 tablespoon Salt
• ½ teaspoon Freshly ground black pepper
• 2 tablespoons Extra-virgin olive oil
• 2 tablespoons Cold unsalted butter
• ½ cup Chopped shallots
• 1 tablespoon Minced garlic
• 4 cups Sliced, stemmed, and cleaned wild mushrooms, such as oyster, shiitake, and crimini (about 12 ounces)
• 1 ½ cups Arborio rice
• 1 cup Pinot Noir or other dry red wine
• 2 cups Shredded Roast Duck meat, see recipe below, or shredded duck confit or roast chicken
• 1/3 cup Butter reserved from baking the pumpkins (see recipe above)
• 1 teaspoon Minced fresh thyme
• 1 teaspoon Minced fresh oregano
• 1 cup Finely grated Parmesan cheese
• *1 duck liver, reserved from fresh duck, chopped, (this is optional)

Description

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