Roast Pumpkin Risotto with Confit Duck Legs

Roast Pumpkin Risotto with Confit Duck Legs

Serves 2


2 Silver Hill Confit Duck Legs
500g Butternut Pumpkin
25g butter
1 onion finely chopped
2 cloves of garlic crushed
100ml white wine
2 packets Our Very Own Chicken Stock (hot)
30g grated Italian Parmigiano Reggiano DOP

From Your Pantry

200g Arborio rice
Handful of sage leaves chopped
4 tbsp
Oilala Extra Virgin Olive Oil
Salt and pepper to taste


  1. Preheat oven to 180C. Chop and peel the pumpkin into large cubes, place on a roasting tray, drizzle with 2 tbsp of the olive oil, season with salt and pepper and roast in the oven for 30 minutes.
  2. Place the duck legs on a rack in a roasting tray and you can cook them along with the pumpkin · Heat the remaining oil in a pan on a medium heat and add the butter, when melted add the onion and garlic. Cook until the onion is soft but not brown. Add the rice and stir through the buttery mixture until well coated, about a minute.
  3. Add the wine and stir until it has been absorbed by the rice.
  4. Add the hot stock a ladle at a time, stirring until absorbed, until you have used all the stock. This should take about 20 minutes.
  5. Remove pumpkin and duck from the oven. Set aside the duck to rest and add the pumpkin to the risotto. Season with salt and pepper and add the sage and cheese and stir through.
  6. Serve with the confit duck legs and enjoy.
  • $97.06
  • For one of each item
Silver Hill Duck
$5.90/100g Frozen
save 11%
Lim Joo Huat
$0.89/100g Chilled
Our Very Own Meals
$3.18/100ml Frozen
Avo & Co
$0.39/100g Chilled
Avo & Co
$2.76/100g Chilled
Gran Soresina
$5.50/100g Chilled
save 8%
Through The Grapevine
save 11%
$5.25/100g Chilled
save 11%
  • $97.06
  • For one of each item

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