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Arancini with Duck Ragu

26/11/2023

Duck ragu arancini are a tasty variant of the traditional Sicilian arancini. Here’s how to prepare them.

Ingredients

  • 200 g of Arborio or Carnaroli rice
  • 50 g of butter
  • 50 g of grated Parmesan cheese
  • 1 liter of chicken or vegetable broth
  • Saffron (one sachet or stigmas)
  • 2 eggs
  • Salt and pepper to taste

For the duck ragu:

  • 300 g of ground duck meat
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 150 ml of red wine
  • 400 g of tomato puree
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Aromatic herbs to taste (for example, rosemary or thyme)

For the breading:

  • Breadcrumbs as needed
  • Flour as needed

Oil for frying

Preparation

  1. Start by preparing the duck ragu. In a large pan, sauté the onion, carrot, and celery in extra virgin olive oil until they are soft. Add the ground duck meat, increase the heat and brown well. Pour in the red wine and allow the alcohol to evaporate. Then add the tomato puree, salt, pepper, and aromatic herbs. Cook on low heat for at least one hour, until you get a thick and flavorful ragu.

  2. Prepare the risotto for the arancini. In another pot, lightly toast the rice with a bit of butter. Add the hot broth little by little, stirring constantly until the rice is cooked but still al dente. At the end of cooking, add the Parmesan, the rest of the butter, the saffron and adjust for salt and pepper. Allow to cool completely.

  3. Assemble the arancini. Take a portion of rice, form a ball and make a hollow in the center. Fill the hollow with a bit of the cooled duck ragu and then close with more rice, shaping into the rounded or slightly elongated shape typical of arancini.

  4. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.

  5. Heat plenty of oil in a pot and fry the arancini until they are evenly golden. It is important that the oil is hot enough to prevent the arancini from opening during cooking.

  6. Drain on paper towels to remove excess oil.

Fun Fact

Arancini are a Sicilian specialty said to date back to the Arab period in Sicily, when rice balls seasoned with saffron were prepared. The variation with duck ragu is a way to make this dish even richer and tastier, and it will surely pleasantly surprise your guests.