Game Meat Monday: Duck Arancini

Another fantastic recipe by Ben celebrating the start of the duck and partridge seasons

This recipe should make enough for 18-20 arancini and a little extra to eat as a meal.

Ingredients:

2x Duck breasts

400g Arborio rice

1x Medium onion, chopped

4x Garlic cloves, crushed

1ltr Vegetable stock

200ml White wine

40g Parmesan, grated

1x Buffalo mozzarella, cut into 1cm cubes

Breadcrumbs

2x Eggs

Plain flour

Black pepper for seasoning

Butter and oil for frying

Method:

Soften the onions in a knob of butter and a drizzle of oil, when they are translucent, add in the crushed garlic and cook for a minute.

Add the arborio rice to the onions, and cook for 2 minutes, stirring continuously.

Slowly start to add in a ladle of stock at a time, allowing the rice to fully absorb it before adding the next ladle (you may not need to use all the stock).

Whilst the risotto is cooking, season the duck breasts with a little salt and pepper. Cook the duck in a hot pan in a little oil for 3 minutes on the skin side, and then a further 2 minutes on the other.

Remove the duck from the heat, and leave to rest, covered, for 15 minutes.

Once the duck has rested, cut it into small cubes.

Once the risotto looks creamy and the rice has softened, remove it from the heat and add in the grated parmesan and the diced duck breast.

For the arancini mix, let the mixture cool completely. The extra can be eaten hot, or saved to make more arancini.

Once the mixture has cooled, roll the mixture into even, ping-pong ball sized spheres. Poke a hole 2/3 of the way through, and place in a cube of mozzarella. Pinch the sides back together, and then give it one more roll in the hands to finish it off.

Once you have created all the arancini balls, coat them in seasoned flour, then the beaten eggs, and finally the breadcrumbs.

Allow them to rest for a further 10 minutes before frying.

Because everything is already cooked, you just want to warm the arancini through and melt the mozzarella. A couple of minutes (or until golden) at 190°C should be plenty, then just drain them on some kitchen paper, and serve hot with a spicy dip.