Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with 4g salt and 2g black pepper. Place duck breasts skin-side down in a cold, heavy-bottomed skillet. Render fat over medium-low heat for 8-10 minutes until skin is golden brown and crispy. Flip and sear for 2-3 minutes on the meat side. Remove duck, reserving rendered fat, and let rest.

While duck renders, finely mince shallots. In a small saucepan, combine shallots, dried cherries, balsamic vinegar, red wine vinegar, and vegetable broth. Bring to a simmer over medium heat and reduce by half, stirring occasionally, until it forms a syrupy gastrique (approx. 5-7 minutes). Keep warm.

For the polenta, bring skim milk and 300ml water to a boil in a medium saucepan. Slowly whisk in polenta, reducing heat to low. Stir continuously for 3-5 minutes until thick and creamy. Stir in half of the chopped chives and thyme, 2g salt, and 1g black pepper. Keep warm, stirring occasionally.

Mince 2 garlic cloves. Wash and roughly chop Swiss chard. In a separate skillet, heat 20ml reserved duck fat (or olive oil if preferred) over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add Swiss chard and braise for 3-5 minutes, tossing until wilted and tender. Season with 2g salt and 1g black pepper.

Slice rested duck breasts against the grain. Ladle creamy polenta onto plates. Arrange sliced duck breast and braised Swiss chard beside the polenta. Drizzle the cherry and balsamic gastrique artfully over the duck and plate. Garnish with remaining fresh chives and thyme. Serve immediately.