Peel and finely dice the shallots.
Prepare the duck: cut off any excess fat or sinew and remove the bloodline. Cut the duck in half lengthways then season with salt and piment d'Espelette. Roll each piece of duck up and secure with string. Repeat until you have 12 tournedos.
Heat a frying pan to hot and then sear the tournedos on all sides. Next, place the tournedos on an ovenproof tray and set aside.
Wipe any grease from the pan and then sweat the shallots with a pinch of salt. Crush the unpeeled garlic with the back of a knife and add to the pan. Add the thyme and the bay leaf and then deglaze with the red wine. Reduce to half and then add the chicken stock. Reduce again to give a flavoursome jus and then add season to taste.
Pick the chervil. Chop the chives into long pieces. Mix these herbs together and drizzle with olive oil. Season with salt and piment d'Espelette and mix well.
Preheat the oven to 220°C.
Soak the cèpes mushrooms in the milk and then bring to the boil with a pinch of salt and pepper. Slowly add the polenta to the pan, stirring constantly. Bring to the boil and cook for 3 minutes. Stir a little cream and butter into the polenta until you have a nice consistency then check the seasoning.
Place the polenta in individual serving rings and allow to cool.
Transfer the duck tournedos to the oven and finish cooking for 3 to 4 minutes. Heat a frying pan and add olive oil. Cook the polenta until golden on both sides.
Serve the tournedos on top of the polenta and sprinkle with the herb salad. Finish with a drizzle of the red wine jus.
«The polenta can also be reheated in the oven while you finish cooking the duck.»