Preparation

• 1.

  Preheat your oven to 400°F (200°C).

• 2.

  Score the skin of the duck breasts in a crisscross pattern without cutting into the flesh. Season both sides with salt and pepper.

• 3.

  In a small bowl, whisk together honey, chipotle in adobo, soy sauce, and lime juice. Set aside half of this mixture for glazing later.

• 4.

  Heat a medium skillet over medium heat. Place duck breasts skin side down in the pan without adding any oil. Sear for about 6-8 minutes until the skin is crispy and golden, then flip and cook for an additional 4-5 minutes. Remove from the skillet and let rest.

• 5.

  In the same pan, pour the remaining honey-chipotle mixture, scraping the bottom to deglaze. Once it thickens slightly, set aside.

• 6.

  Peel and chop the sweet potatoes, then boil them in salted water until tender (about 15 minutes). Drain and mash with butter, heavy cream, garlic powder, and salt until smooth. Keep warm.

• 7.

  Toss the Brussels sprouts with olive oil, balsamic vinegar, smoked paprika, and a pinch of salt. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes or until golden and crispy.

• 8.

  While the Brussels sprouts roast, brush the duck breasts with the reserved glaze and place them in the oven (skin-side up) for an additional 5-10 minutes until fully cooked and the glaze is caramelized.

• 9.

  On each plate, create a bed of sweet potato mash, slice the duck breasts against the grain, and arrange them on top. Add the roasted Brussels sprouts on the side. Garnish with freshly chopped parsley and any remaining glaze.

• 10.

  Serve hot and enjoy your unique, bold dinner!