Firstly, place the duck legs into a deep oven proof dish or steel sauce pan and cover with the rapeseed oil.
Add in the thyme, orange, garlic and a pinch of salt and cracked black pepper.
Cover the dish or pan and place in the oven at 90 C for about 3.5 to 4 hours.
Whilst the duck is cooking start to cook your risotto.
Drizzle a small amount of oil into a pan and gently fry off your shallots.
Next add your rice and fry without colour until the rice starts to look transparent.
Slowly add your stock a bit at a time adding more once the rice starts to look dry.
Once the rice is cooked al dente, finish by adding the parmesan and salt and pepper to taste.
Spread the rice over a try and leave to cool by an open window or in a fridge.
Once the duck legs are cooked gently remove them from the oil and drain on some kitchen towel.
Whilst still warm, peel off the skin and discard and then flake the meat ensuring to remove and small bones.
Scrape the now cool risotto in to a large mixing bowl and add in the confit duck, mix gently ensuring you don’t break any of the rice grain.
In three deep trays place the flour, eggs and breadcrumbs.
Form even shaped balls from the confit duck rice mix and roll them first in the flour, then the eggs and finally the breadcrumbs.
For a thicker coating you can put them back in to the egg and then breadcrumbs again. Deep fry at 170 C until golden brown.
Serve the hot crispy arancini with a crunchy salad and a fragrant mushroom cream sauce.
Prep time: 4 hrs 45 mins
Cook time: 10 mins
4 Duck legs
3 Crushed cloves of garlic
4 Sprigs of thyme
¼ Orange sliced
400g Rapeseed oil
3 Shallots fine diced
250g Arborio risotto rice
500g Chicken stock
50g Grated parmesan
100g Panko breadcrumbs
3 Eggs whisked
100g Plain flour
15g Truffle oil
Vegetable oil for frying
Flaked sea salt and cracked black pepper for seasoning