1. Peel and seed pumpkin. Cut it into 1-inch dice and set aside.
2. Peel onions and cut into 1/2-inch dice. Divide in half and set aside separately.
3. Heat oil in a medium saucepan over medium heat. Add the pumpkin, half of the onion, 1 tablespoon salt, nutmeg, and 1/2 tablespoon white pepper. Cook, stirring frequently for about 7 minutes, or until pumpkin is tender.
4. Stir in the wine and cook for 15 minutes, stirring occasionally.
5. Remove from heat and allow to cool. When cool, place in a food processor fitted with the metal blade and process until smooth. Scrape from the bowl and set aside.

Preparing the duck

1. Remove any skin, bone, sinew, or fat from the duck legs. Pull the meat apart into small pieces.
2. Place in a small saucepan over low heat and allow to just warm. Turn off heat. Cover and leave pan on burner to keep meat warm.

Preparing the rice

1. Bring stock to a boil in a medium saucepan over medium heat. Immediately lower heat to just keep stock hot.
2. Melt 2 1/2 tablespoons butter in a medium, heavy-bottomed saucepan over medium heat. Stir in the rice and remaining onion and cook, stirring with a wooden spoon, for 5 minutes, or until butter begins to brown and onion is translucent.
3. Immediately add about 1 1/2 cups hot stock, or enough just to cover the rice. Simmer gently, stirring occasionally and adding stock, 1 cup at a time, every 3 minutes. After 10 minutes, stir in the pumpkin puree and simmer for another 9 minutes, continuing to add stock every 3 minutes. At this point all of the stock should have been used.
4. Add remaining 2 1/2 tablespoons of butter, parsley, and salt and pepper to taste.
5. Cook, stirring constantly, for about 3 minutes, or until butter is completely absorbed. Taste and adjust seasoning.

Serving

1. Spoon equal portions into each of 6 warm, flat soup bowls.
2. Place a mound of duck confit in the center of each serving.
3. Sprinkle some cheese over the top and serve immediately.