1 duck breast
1 shallot, cut into small dice
2 peaches, peeled and diced
2 teaspoons chopped fresh rosemary
2 tablespoons bourbon
A few drops balsamic vinegar
2 tablespoons dark brown sugar
1/2 cup pine nuts, toasted
1/4 cup chicken stock
2 strips bacon, sliced into lardons
1 bunch rainbow chard, leaves cut into 1-inch pieces, stems cut into 1/2-inch dice
1/4 to 1/2 cup chicken stock
Chopped fresh chives, for garnish
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