Honey-Glazed Duck Breast with Roasted Stayman Apples, Sweet Potato Purée, Swiss Chard, Fog Shiitakes

Ingredients

• Candied Pecans
• 1 cup pecans, shelled in halves
• 5 tablespoons powdered sugar, divided
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• 3 Hayman sweet potatoes
• 3 tablespoons unsalted butter
• ¼ cup heavy cream
• 2 tablespoons brown sugar
• ¼ cup good maple syrup
• Kosher salt and pepper
• 4 ounces sweet orange marmalade
• ¼ cup water, ¼ cup orange juice
• 1 star anise
• 4 tablespoons unsalted butter
• 6 Stayman apples, cut in half, cored, then cut into turned wedges
• 2 ounces clarified butter
• 1 shallot, thinly sliced
• 1 garlic clove, minced
• 2 cups fog shiitakes, quartered
• 1 bunch Swiss chard, rinsed, leaves torn, and stems cut into ½-inch pieces
• ¼ cup white wine
• Salt and pepper to taste
• 4 duck breasts
• 6-7 ounces each
• Kosher salt and black pepper
• 2 tablespoons duck fat
• 2 ounces honey