Duck arancini

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Tarte en fleur

Duck arancini

Preparation 80 minutes
Service 2 people
Difficulty 5/10


  • 2 confit duck legs
  • 200g flour
  • 2 eggs
  • 200g breadcrumbs
  • 300g short-grain rice
  • 1 shallot
  • 1 knob butter
  • 10cl white wine
  • 1 litre chicken stock
  • 30g parmesan cheese
  • Cooking oil
  • Gremolata
  • Salt and pepper


  1. Heat the chicken stock in a pan.
  2. Peel and chop the shallot, then sweat in the butter until transparent.
  3. Add the rice and continue frying gently until it starts to change colour. Add the white wine and season with salt and pepper. Stir until the wine has completely evaporated.
  4. Gradually add ladles of stock until the rice is cooked through, stirring all the while. Remove from the heat and fold in the parmesan.
  5. Allow to cool completely then spread out the rice in a dish. Cover with cling-film and leave in the fridge for 3 hours.
  6. Heat the duck legs in a pan, then break up the meat.
  7. With damp hands, take a small tbsp of cold rice and shape it into a little cup in the palm of your hand. Place some duck in the middle, then cover with another tbsp of rice. Shape into a ball and continue likewise.
  8. Put the flour in one shallow bowl, the beaten eggs in another and the breadcrumbs in a third.
  9. Roll the balls in the flour, then in the egg, then in the breadcrumbs. Fry in hot oil until golden, then dry on kitchen roll.
    Serve with gremolata.