Ingredients

Ingredients For the duck

• 4 duck breasts

• salt and freshly ground black pepper

For the carrots

• 450g/1lb carrots, trimmed, peeled

• 25g/1oz butter

• 300ml/10½fl oz carrot juice

For the glaze

• 100ml/3½fl oz balsamic vinegar

• 100ml/3½fl oz light soy sauce

• 100g/3½oz honey

• 1 sprig fresh rosemary

For the polenta

• 2 banana shallots, finely chopped

• 1 garlic clove, finely chopped

• knob of butter

• 1 tbsp olive oil

• 250g/9oz polenta

• 500ml/17½fl oz carrot juice

• 85g/3oz mascarpone cheese

• 85g/3oz parmesan cheese, grated

• 1 tbsp chopped fresh chives

• 1 tbsp chopped fresh chervil

• 1 tbsp chopped fresh coriander

For the chard

• 1 head rainbow chard, trimmed and leaves separated

• 1-2 tbsp extra virgin olive oil

• ½ lemon, juice only

To serve

• fresh lemon segments

• 25g/1oz toasted pine nuts

Description

Brighten Up The Dinner Table With This Autumnal Dish Of Duck With Colourful Chard And Comforting Polenta.

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