1/2 roasted duck, including the skin
1 tablespoon olive oil
2 cups roasted winter squash, diced
1/2 cup minced onions
2 tablespoons minced garlic
2 cups Arborio rice
3 cups duck stock
Salt and black pepper
2 tablespoons butter
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped fresh basil
1/2 cup Spicy Roasted Pumpkin Seeds
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