Lake Brome Duck Breast With Cranberry And Kumquat Chutney

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6 Lake Brome duck breasts , thawed

3 tbsp olive oil

3 tbsp Dijon mustard

2 cloves garlic , crushed

1 bunch green onions , minced

3/4 cup dried cranberries

1 cup kumquats , washed, sliced thinly, and pips removed

1-1/2 cups Canadian dry sherry

1 pinch sea salt

1 pinch freshly ground pepper

3 tbsp balsamic glaze , divided

3 lbs organic Nova Scotia fingerling potatoes , scrubbed

1/2 cup canola oil

Sea salt

2 lbs organic Nova Scotia carrots , peeled, cut in half and quartered length wise

2 tbsp unsalted butter

2 tbsp maple syrup

freshly ground Pepper

300 g organic Nova Scotia mixed salad greens , such as micro greens and mixed sprouts, washed and spun

3 tbsp white balsamic vinegar

2 tbsp organic Nova Scotia honey , divided

2 tbsp Dijon mustard

3 oz honey goat cheese

1 sheet prepared puff pastry , thawed

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