Spicy Rice with Duck Magret

for 4

• 1.2 liters of poultry stock
• a cinnamon stick
• one star anise
• a dessert spoon of coriander seeds
• a dessert spoon of mixed peppers
• one shallot
• one yellow bell pepper
• 300 g Ronaldo rice
• 5 cl of red wine
• 2 duck magret
• coriander
• olive oil
• salt and pepper

add the spices to the boiling stock and leave to infuse for 30 minutes.

Sauté the chopped shallot and the bell pepper cut into small cubes in a little olive oil, add the rice, fry a little, pour in the wine and when it has evaporated, gradually add the stock, stirring from time to time, until it is cooked. In the meantime, heat a non-stick frying pan. With a sharp knife, score a few lozenges in the skin of the duck magret, place them skin-side down in the pan and cook for about 3 minutes. Season with salt and pepper, then wrap them in aluminum foil and leave them to rest while the rice finishes cooking. Once ready, distribute the rice on the plates, along with the sliced duck, sprinkle with coriander and serve.