Roast Duck with Orange Jelly and Pumpkin Risotto

Clean the duck and place it in a roasting pan. Season with salt and black pepper and roast for one hour in an oven preheated to 180°C, then baste it with half of the butter (melted beforehand) and roast for another 40 minutes. Finally baste with the remaining butter and roast until crispy and golden. During roasting, turn it every 45 minutes; for the final roasting it should be breast-side up. Meanwhile, peel the pumpkin, cut it into small cubes and boil in water. Then drain and mash it. For the orange jelly: fillet the orange (cut out the segments without the membranes). Squeeze the juice remaining in the membranes and pour it into a small saucepan together with the orange segments and the other orange juice. Place over high heat and add the sugar, stirring until it dissolves. Dissolve the gelatin in about 150 ml warm water and add it to the orange mixture, which you have removed from the heat. Stir well and pour the liquid into a small tray, which you leave in the refrigerator for about an hour. For the risotto: heat the olive oil in a pan and sauté the diced onion. Add the rice and once it is toasted, gradually start adding a ladle of the hot vegetable broth at a time, waiting each time for the liquid to be absorbed first. Halfway through cooking add the pumpkin, and at the end add the mascarpone and the Grana Padano. Season with salt and black pepper and remove from the heat. On a large plate place a cube of jelly, on top of it some of the roast duck, and garnish with the pumpkin risotto.