Easy recipe Roast duck breast with rainbow chard, carrots and wet polenta

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four ducksalt and freshly ground black pepperfour hundred and fiftyg/about onelb carrotsabout twenty-fiveg/about oneoz butterabout three hundredml/about ten½fl oz carrotone hundredml/about three½fl oz balsamic vinegarone hundredml/about three½fl oz light soy sauceone hundredg/about three½oz honeyabout one sprig fresh rosemarytwo banana shallotsabout one garlicknob of butterabout one tbsp olive oiltwo hundred and fiftyg/nineoz polentafive hundredml/about seventeen½fl oz carrotabout eighty-fiveg/about threeoz mascarponecheeseabout eighty-fiveg/about threeoz parmesanabout one tbsp chopped fresh chivesabout one tbsp chopped fresh chervilabout one tbsp chopped fresh corianderabout one head rainbow chardabout one-two tbsp extra virgin olive oil½ lemonfresh lemonabout twenty-fiveg/about oneoz toasted pine. nuts (Recipes by ingridients nuts) (Recipes by ingridients nuts) Roast duck breast (Recipes by ingridients duck breast) with rainbow chard, carrots and wet polenta. Brighten up the dinner table with this autumnal dish of duck with colourful chard and comforting polenta.. Roast duck breast (Recipes by ingridients duck breast) with rainbow chard, carrots and wet polenta.