Wash the duck breasts, pat dry, score the skin crosswise with a sharp knife. Cut a deep pocket lengthwise, place in a bowl and sprinkle with a little salt, pepper and rosemary needles and drizzle 4 tablespoons of oil. Marinate for about 1 hour.Clean radicchio, cut heads into quarters, carefully remove stalk and hard ribs (otherwise radicchio becomes slightly bitter when steamed). Wash radicchio, cut about a quarter of it into fine strips, cut the remaining radicchio into pieces and set aside. Peel onions and garlic, dice onions and chop garlic. Fry 25 g of bacon in a tablespoon of oil, add half of the onions and garlic and sauté.Add radicchio and sauté as well. Season with salt and pepper and balsamic vinegar and reduce over low heat for about 3 minutes. Cut Gorgonzola and Parma ham into cubes and mix with the radicchio mixture. Preheat electric oven to 180°C. Drain the duck breasts. Fill the radicchio mixture into the pockets and fix them with wooden skewers. Heat 2EL oil, sear duck breasts on both sides and place in oven-safe dish. Pour off the fat from the pan, boil off the stock with white wine, pour over the meat, add about 2 tablespoons of butter and cook for about 20-30 minutes. Heat butter and remaining oil in a pan, fry remaining bacon, add remaining onion and garlic and sauté. Set aside radicchio
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