Ingredients
- 1 Roast Half Duck , Defrosted
- 2 Tbsp. Butter
- 1 ½ Cup Arborio Rice
- 1/3 Cup White Wine
- 32 Oz. Chicken Stock
- 1/4 cup Parmesan cheese, grated
- 1 Tbsp. Olive Oil
- ½ White Onion, Finely Diced
- 2 Medium Carrot, Finely Diced
- 2 Stalks Celery, Finely Diced
- 4 Cloves Garlic, Minced
- 4 oz. Tomato Paste
- ¾ Cup Water
- 4 oz. Mozzarella
- ½ Cup Flour
- 2 Eggs
- 1 Cup Bread Crumbs
- 3 Cups Oil for Frying
- Marinara Sauce and Basil for Garnish
Direction
- Heat butter in sauce pan on medium heat. Add in rice, cook 1 minute.
- 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.
- Place rice in a shallow pan and cool in the fridge to solidify up to 1 hour.
- 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.
- Add in the tomato paste and water. Cook 2 minutes or until smooth.
- 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.
- Roll each ball in flour, then egg, then breadcrumbs. Fry until golden brown about 5 minutes.
- Garnish with basil, extra grated parmesan and marinara sauce and serve.