Arancini with Duck Confit

YIELD 10

Ingredients

500gms Risotto, made with white onions and garlic and mushrooms stock.

Panko Crumbs

4 Confit Duck leg, flaked

Crushed juniper.

Veal Jus.

Chopped Flat parsley.

Lemon zest

Burnt Shallots

Method

Shape into small balls, allowing 3 per portion.

Roll in flour, egg and breadcrumbs.

Make a puree out of burnt shallots.

Serve with, truffle oil, onion puree and crispy duck croutons.