Remove the duck skin and cut it into a julienne; you'll have about 1 cup. Render the skin in a large skillet over high heat, stir-frying until crisp and brown, for about 6 minutes. Remove from the skillet and drain on paper towels. Shred the duck meat from the bones; you'll have about 2 cups.

 

Heat the oil in the same skillet with a bit of duck fat over high heat. Add the pumpkin, onions, garlic, and basil, and sauté for 1 minute. Stir in the rice and sauté‚ stirring, for 1 minute. Stir in the stock, salt, and pepper and bring to a boil. Reduce the heat to medium and stir in the butter. Simmer until the rice is tender and creamy, for about 18 minutes. Fold in the duck, cream, and parmesan and simmer for 3 to 4 minutes. Remove from the heat.  

 

Yields: 8 cups.

 

To serve, allow 2 cups risotto each for 8 main-course servings. Serve in bowls and sprinkle with cracklings, pumpkin seeds, and parmesan.