Il Cucinologo
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Arancini with Duck Ragù

26/11/2023

Arancini with duck ragù are a tasty variant of traditional Sicilian arancini. Here’s how to prepare them.

Ingredients

  • 200 g Arborio or Carnaroli rice
  • 50 g butter
  • 50 g grated Parmesan
  • 1 liter chicken or vegetable stock
  • Saffron (one sachet or in threads)
  • 2 eggs
  • Salt and pepper to taste

For the duck ragù:

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

For the breading:

  • Breadcrumbs to taste
  • Flour to taste

Oil for frying

Preparation

  1. Start by preparing the duck ragù. In a large pan, sauté the onion, carrot, and celery in extra virgin olive oil until soft. Add the ground duck meat, increase the heat, and brown well. Pour in the red wine and let the alcohol evaporate. Then add the tomato passata, salt, pepper, and aromatic herbs. Let simmer on low heat for at least an hour, until you have a thick, flavorful ragù.

  2. Prepare the risotto for the arancini. In another pot, lightly toast the rice with a bit of butter. Add the hot stock a little at a time, stirring continuously until the rice is cooked but still al dente. At the end of cooking, add the Parmesan, the remaining butter, the saffron, and adjust salt and pepper. Let 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 some cooled duck ragù and then seal with more rice, shaping it into the rounded or slightly elongated form 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 golden all over. 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.

Trivia

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