Duck Arancini Recipe

Bring the duck or chicken stock to a gentle simmer in a saucepan and keep warm over low heat.

Heat 1 tbsp butter and 1 tbsp olive oil in a heavy saucepan over medium heat. Add the diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat with fat, toasting the grains 1–2 minutes until edges look translucent.

Pour in the white wine and cook, stirring, until mostly absorbed.

Add the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next. Continue until rice is al dente and creamy, about 18–20 minutes total. You may not need all the stock; adjust for desired texture.

Stir in 1 tbsp butter, grated Parmesan, mascarpone, salt, pepper, and chopped parsley. Taste and adjust seasoning. The risotto should be slightly firmer than a plate-served risotto so it will hold shape when chilled.

Spread the risotto on a rimmed baking sheet or shallow pan to cool quickly to room temperature, then cover and refrigerate for at least 2 hours or overnight to firm up (cold risotto is easier to form).

In a small skillet, heat 1 tsp olive oil over medium heat. Add the minced shallot and cook until softened, about 2–3 minutes. Add the garlic and cook 30 seconds.

Stir in the shredded duck and cook briefly to warm and break up any large pieces, about 1–2 minutes.

Add the tomato paste and cook 1 minute to remove raw flavor. Deglaze with red wine, scraping any browned bits, and allow the alcohol to evaporate, about 1–2 minutes.

Add 1/4 cup stock and thyme, reduce heat and simmer gently until mixture is slightly thickened, about 3–4 minutes. Season with salt and pepper. Remove from heat and let cool completely before using as filling.

Arrange three shallow bowls: one with flour seasoned with 1/2 tsp salt, one with beaten eggs, and one with a mixture of breadcrumbs and 1/4 cup grated Parmesan.

Have the chilled risotto and cooled duck ragu ready. Scoop roughly 2 tablespoons of chilled risotto into your hand and flatten into a 2-inch disk.

Place about 1 teaspoon (or up to 1 tablespoon) of the duck ragu in the center of the rice disk. Be careful not to overfill — you want a compact center.

Enclose the ragu by bringing the edges of the rice together and rolling into a compact ball (about 1.5–2 inches in diameter). Use damp hands if needed to smooth seams. Repeat to make about 18–22 arancini depending on size (recipe yields approximately 18).

Dredge each ball first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in the breadcrumb-Parmesan mixture. Press breadcrumbs gently to adhere. For an extra-crisp coating, double-dip: egg again and repeat breadcrumbs.

Pour vegetable oil into a heavy, deep pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Working in batches (do not overcrowd), carefully lower arancini into the hot oil using a slotted spoon. Fry until golden brown and crisp, turning occasionally, about 3–4 minutes per batch.

Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. While hot, sprinkle lightly with extra salt if desired.

Serve arancini warm with lemon wedges on the side and a sprinkle of chopped parsley and extra grated Parmesan. They can be served over a simple pomodoro sauce or with a small herb aioli if desired.

Leftovers: reheat in a 375°F oven on a rack for 8–10 minutes to re-crisp or warm through in a 350°F oven for 10–12 minutes.