Duck arancini
Main Preparation 80 minutes
Service 2 people
Difficulty 5/10
Ingredients
- 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
Preparation
- Heat the chicken stock in a pan.
- Peel and chop the shallot, then sweat in the butter until transparent.
- 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.
- Gradually add ladles of stock until the rice is cooked through, stirring all the while. Remove from the heat and fold in the parmesan.
- Allow to cool completely then spread out the rice in a dish. Cover with cling-film and leave in the fridge for 3 hours.
- Heat the duck legs in a pan, then break up the meat.
- 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.
- Put the flour in one shallow bowl, the beaten eggs in another and the breadcrumbs in a third.
- 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.