Remove skin on duck breast. 
Fillet the duck breast open flat and pound to 1/4”thickness. 
Spread 1oz of cheese spread over entire duck breast. 
Layout bacon on baking pan and cook in oven for 6 minutes until desired crispness.								
Remove steam, remove seeds, and julienne the peppers.			Place 1 piece of bacon and ½ of a pepper in each breast. 
Fold breast in half(may be rolled).  
In hot sauté pan and 1Tbsp bacon fat, and 1 Tbsp Duck fat and breast. 
Cook for 8-10 minutes.  
Turn duck over, remove from heat and place in 350 degree oven for 3-4 minutes until internal temp reaches 150. 
Remove from oven and pan let rest. 
In sauté pan add remaining bacon and cook until crisp, remove from pan. 
Add maple syrup and cashews toss to coat and allow to caramelize.                        

Mashed potatoes and Roasted Yams: 
Cut 2 large yams in 1”cubes, boil until soft, drain and place in bowl. 
Mash with fork, or potato masher. 
Cut 15-18 red potatoes into 1”cubes, boil in water for 12-15 minutes-drain, place in bowl and mash adding butter, milk, salt and pepper to taste. 										

Assembly: 
On a large plate, mound yams mashed in center.
Place duck breasts over top of potatoes. 
Sprinkle cashews over top of duck and drizzle maple syrup around rim of plate. 
Add carrots and green beans opposite each other on plate.