Honey-Spice Duck Breast with Carrot Purée and Apple Sauce

Ingredients

• 1 cup (130 g) Nantes carrots, cut into rounds (about 4 carrots)
• 2 tbsp butter
• 1/2 tsp pink peppercorns, crushed
• 1/2 tsp coriander seeds, crushed
• 1/2 tsp anise seeds
• 1 duck breast, about ¾ lb (340 g)
• 1 tbsp (15 ml) honey
• 1 shallot, finely chopped
• 1 tbsp butter
• 1/2 cup (125 ml) demi-glace
• 1/2 cup (125 ml) apple juice
• 1/2 tsp (2.5 ml) apple cider vinegar
• 1 Cortland apple
• 2 Nantes carrots, various colours, cut into thin rounds on a mandoline
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) apple cider vinegar
• 1 tsp (5 ml) honey
• Microgreens (such as red sorrel, radish sprouts)