In a saucepan, heat milk, chicken stock and bouquet garni for 10 minutes over low heat. Remove bouquet garni, then add 100 g of polenta and cook, whisking continually, until stiff and sticky, about 5 minutes. Add in butter and cream and season using nutmeg, salt and pepper. Turn polenta out onto a sheet of plastic film and roll to create a cylinder shape and allow to cool. Refrigerate until required.

In a saucepan, combine sugar, water, star anis and cinnamon. Simmer over a low heat for 10 minutes, to allow the flavour to infuse. Cut each stick of rhubarb into 3 equal lengths and add to the spiced syrup. Poach until soft but retains its shape, about 10 minutes. Allow to cool.

Combine Campari, orange juice and sugar together in a saucepan and reduce until you reach a coating consistency, about 10 minutes. Keep warm until required.

Shell the broad beans. Bring a saucepan of salted water to a boil, add the broad beans and boil for 2 minutes. Refresh in ice cold water and gently squeeze the broad beans from their skins and discard the skins.

Preheat oven to 200˚C. Season duck breasts with salt and pepper. Heat a large non-stick pan, place duck, skin side down, and cook until the skin is golden brown, about 6 to 8 minutes. Turn the duck over in the pan, transfer to the oven and cook until desired cooking degree, about 10 minutes for medium. Remove from oven, brush the duck breast with some bittersweet glaze and allow to rest in a warm place for 10 minutes.

Cut the polenta cylinders into 12 small pieces and roll in the remaining dry polenta to coat. Just before serving, deep fry in oil heated to about 185°C until golden brown, about 5 minutes.

Heat butter in a small saucepan, add the broad beans and heat through. Re heat rhubarb in its poaching liquid. Once the duck is rested, carve into slices. Place the rhubarb on a plate and arrange the duck slices on top. Position the crispy polenta and the broad beans around. Drizzle the bittersweet glaze and decorate with baby cress.