For decoration:

• Orange zest
• A few sprigs of fresh coriander

Preparation:

Step 1: Prepare the sweet potato purée

• Peel the sweet potatoes and cut them into cubes;
• Cook them in salted boiling water until tender (about 15 minutes);
• Drain, then mash them with a potato masher or blender;
• Mix in the butter, fresh cream, a pinch of salt, and some pepper. Keep warm.

Step 2: Prepare the duck breasts

• Score the skin of the duck breasts with a knife without cutting into the flesh;
• Heat a skillet without any fat and place the duck breasts skin-side down. Cook over medium heat for about 7 minutes to render the fat;
• Turn them over and cook the flesh side for 3 to 4 minutes. Remove the duck breasts and keep them warm under aluminum foil.

Step 3: Prepare the glaze

• In the same skillet, deglaze with honey, soy sauce, balsamic vinegar, and orange juice;
• Let it reduce slightly to achieve a syrupy consistency;
• Place the duck breasts back in the skillet to coat them with the glaze.

Step 4: Final touches

• Slice the duck breasts thinly and arrange them on a plate;
• Lightly sprinkle with Christmas Fleur de Sel for a spicy, aromatic touch;
• Serve with the sweet potato purée.

Decoration:

• Add a few orange zests to enhance the spice flavors;
• Garnish with fresh coriander.