How to make
Cut off the excess fatty parts from the duck breasts and make a cut lengthwise along the meat to obtain a pocket.
For the magret filling cut the rosemary, garlic clove, grated lemon rind and parmesan finely, add black pepper and stir. Fill the duck breasts with the mixture, then pinch the openings closed with toothpicks so the filling doesn't spill out. Season with salt and black pepper, set aside for them to flavor at room temperature, to prevent the meat from shrinking during cooking.
In the meantime, prepare the long grain rice garnish.
Wash the rice and drain it from the water. Bring the chicken broth to a boil. Chop the onion finely and braise it in the olive oil. Add the rice and once semi-transparent, pour in the broth. Add the rosemary sprig and cook for 10 min. with the lid on.
Then turn the stove off and leave the rice for another 10 min. covered with the lid. Season with salt and black pepper, add the grated parmesan and stir.
For the sauce:
Peel the onions and garlic, chop them finely. Clean the pepper of its seeds and cut it finely as well. Braise everything in the butter until the vegetables soften, add the flour and once braised a bit add the honey and white wine as well. Pour in the chicken broth, season with the thyme and leave on reduced heat for 10 min. to thicken. Sprinkle with salt and black pepper at the end.
For the magret:
Turn the oven on to 390°F (200 °C) to heat up ahead of time.
Place the meat with the skin down in a cold pan, then turn the stove up.
Keep it on the stove until the fats melt (about 5 min.), then flip to the other side for 1-2 min. Transfer to aluminum foil, make into packets and transfer to a tray in the oven for 6-8 min. Leave the ready meat to rest before cutting it.
Divide it up into servings, garnish the meat with the long grain rice and pour on the sauce. Bon appetit!
