Slice bacon into ½ inch thick slices. 
Fry bacon 5 minutes both sides over medium heat until it begins to crisp.  Reserve bacon fat.							
Add onions and apples to large sauce pan with bacon fat. 
Sauté until onions are translucent and add chicken stock.  
Bring to a boil, reduce heat to low, add bacon slices on top of apple and onion mixture.  
Simmer for aprox. One hour.  
Peel and cube potatoes.  
Add potatoes to salted, boiling water. 
Boil 12 minutes.  
Drain and mash.								
Add sour cream, heavy cream, 3Tbsp butter. 
Add parsley. 
Mix well.								
Cut Duck breasts in half. 
Remove skin. 
Dredge in flour, dip in beaten eggs. 
Combine bread crumbs and crackers. 
Coat duck breast halves with bread crumb cracker mixture. 
Fry duck breast halves over medium high heat in duck fat and bacon fat until golden and crispy.  
Place duck breast halves on paper towels to absorb excess grease.  
Reserve 2 Tbsp duck and bacon fat.  
Combine reserved bacon/duck fat with 2 Tbsp flour.  
Cook until light blond roux.  						
Add 2 cups liquid from apple/onion mixture. 
Whisk over medium heat until a smooth gravy forms.  
Put dollop of mashed potatoes on plate. 
Garnish with chopped heated duck confit.  
Place bacon slice by potatoes. Place fried duck breast on top of bacon slice. 
Drizzle gravy over all.