Bomba di Riso (Stuffed Rice Cake) with Shredded Duck

https://www.foodandwine.com/bomba-di-riso-shredded-duck-stuffed-rice-cake-7370776?utm_source=emailshare&utm_medium=social&utm_campaign=mobilesharebutton2

Ingredients

• 2 cups dried porcini mushrooms

• 1/2 cup unsalted butter, divided, plus more for greasing

• 1 tablespoon extra-virgin olive oil

• 1 medium-size yellow onion, finely chopped (about 1 1/2 cups)

• 2 medium celery stalks, finely chopped (about 3/4 cup) 

• 1 medium carrot, finely chopped (about 1/2 cup)

• 1 tablespoon tomato paste

• 2 confit duck legs (6 to 7 ounces each), shredded (about 1 1/2 cups)

• 1/2 cup dry red wine

• 1 cup beef stock

• 1/3 cup plus 3 tablespoons plain breadcrumbs, divided

• 2 cups carnaroli rice, rinsed

• 2 ounces Parmesan cheese, grated (about 1 cup)

• Directions

  1. Preheat oven to 450°F. Place mushrooms in a medium bowl, and add warm water to cover. Let stand until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. (If needed, strain to remove any grit from liquid.) Roughly chop mushrooms, and set aside.

  2. Heat 1/4 cup butter and oil in a large saucepan over medium-high. Add onion, celery, and carrot; cook, stirring often, until crisp-tender, about 3 minutes. Stir in tomato paste, and cook, stirring vigorously, 1 minute. Add shredded duck, and cook, stirring often, 2 minutes. Stir in mushrooms and wine, stirring to scrape browned bits from bottom of saucepan. Add beef stock and 1 cup reserved mushroom soaking liquid. Cook over medium, stirring occasionally, until liquid is reduced by one-third, 20 to 30 minutes. Remove from heat, and set aside.

  3. Generously grease a 10 1/2-inch nonstick skillet with butter. Sprinkle 3 tablespoons breadcrumbs into skillet, rotating skillet to evenly coat bottom of pan. Tap out excess breadcrumbs, and discard.

  4. Bring a large saucepan of salted water to a boil over high. Add rice, and cook until very al dente, about 12 minutes. Drain well, and spread rice on a rimmed baking sheet. While rice is still warm, stir in Parmesan cheese and remaining 1/4 cup butter. Press about two-thirds of cooked rice mixture into bottom and up sides of prepared skillet. Spread duck mixture evenly over rice, reserving some of the pan juices for drizzling. Spread remaining rice mixture over duck mixture, and sprinkle evenly with remaining 1/3 cup breadcrumbs.

  5. Bake in preheated oven until top is deep golden brown, 30 to 40 minutes. Remove from oven, and let rest 1 minute. Carefully invert onto a plate, and let cool 10 minutes. Cut into 6 equal slices, and serve each slice with a drizzle of reserved pan juices.

  Note

  While a traditional bomba is dome-shaped, in this version, we’ve opted to shape the dish in a deep nonstick skillet for easier unmolding. Source confit duck legs from your butcher or online retailers such as dartagnan.com. For a more traditional dome shape, use a 1.5-quart Pyrex glass bowl in lieu of a nonstick skillet. Bake bomba at 425°F for 40 to 50 minutes.