Sicilian Duck Arancini
Explore Duck in Italy with Duck Arancini! Liv uses the traditional method from Sicily to make these delicious fried risotto treats and adds Roast Half Duck to the mix. This recipe pairs wonderfully with an Italian Prosecco!
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Ingredients
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1 Roast Half Duck, Defrosted
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2 Tbsp. Butter
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1 ½ Cup Arborio Rice
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1/3 Cup White Wine
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32 Oz. Chicken Stock
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1/4 cup Parmesan cheese, grated
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1 Tbsp. Olive Oil
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½ White Onion, Finely Diced
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2 Medium Carrot, Finely Diced
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2 Stalks Celery, Finely Diced
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4 Cloves Garlic, Minced
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4 oz. Tomato Paste
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¾ Cup Water
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4 oz. Mozzarella
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½ Cup Flour
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2 Eggs
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1 Cup Bread Crumbs
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3 Cups Oil for Frying
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Marinara Sauce and Basil for Garnish
Directions
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1
Heat butter in sauce pan on medium heat. Add in rice, cook 1 minute.
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2
Add in wine until absorbed into rice, then add in chicken stock. Bring to a boil. Cook until rice is tender about 18 minutes. Mix in grated parmesan.
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3
Place rice in a shallow pan and cool in the fridge to solidify up to 1 hour.
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4
In another pan, heat olive oil and cook onion, celery, carrot and garlic for 5 minutes. Dice Roast Half Duck into small pieces and add into pan. Cook for 5 more minutes.
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5
Add in the tomato paste and water. Cook 2 minutes or until smooth.
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6
Assemble rice balls by placing duck mixture and several mozzarella cubes in the middle of a flattened out portion of rice, then enclose into a ball.
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7
Roll each ball in flour, then egg, then breadcrumbs. Fry until golden brown about 5 minutes.
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8
Garnish with basil, extra grated parmesan and marinara sauce and serve.
