Roast Pumpkin Risotto with Confit Duck Leg

Pumpkin makes a wonderful roast vegetable and a lovely addition to risotto to accompany our confit duck legs. 


  • Preheat oven to 180C. Chop and peel the pumpkin into large cubes, place on a roasting tray, drizzle with2 tbsp of the olive oil, season with salt and pepper and roast in the oven for 30 min
  • 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
  • Add the wine and stir until it has been absorbed by the rice
  • Add the hot stock a ladle at a time, stirring until absorbed, until you have used all the stock, about 20 min.
  • 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
  • Serve with the confit duck legs and enjoy


  • 500g pumpkin
  • 4 tbsp olive oil Salt and pepper
  • 25g butter
  • 1 onion finely chopped
  • 2 clove of garlic crushed
  • 200g Arborio rice
  • 100ml white wine
  • Ilt hot chicken stock
  • Handful of sage leaves chopped
  • 30g grated parmasean
  • 2 x Silver Hill confit duck legs