Season duck breast with salt and pepper
Sear in a hot pan with olive oil for about 1.5 minutes on each side. 
Remove the duck from the heat and reserve and allow to cool to room temperature. 
Braise the Wright Brand bacon in a pressure cooker for 20 min. until falling apart. 
Remove from the pressure cooker, add to food processor to begin the mushroom mixture. 
Rough chop the mushrooms and pulse chop in a food processor to form a coarse breadcrumb-like texture.  						
Combine the mushroom, bacon mixture, and pulse until smooth add thyme, salt, pepper, garlic powder, and sauté until dry. 						
Spread the mushroom mixture evenly over a slice of prosciutto and repeat one slice for each side of the Wellington. 						
Brush the Seared cooled duck breast with the spicy mustard. 			
Lay your prosciutto on a 12x12 sheet of plastic wrap. 
In the center of the sliced meat and mushroom mixture, place your duck breast. 	
Begin to roll the duck breast and pull the ham, around the breast like creating a burrito. 
Wrap the plastic very tight, and squeeze outing excess air, twist tie the plastic on either ends. 
Refrigerate for 20 minutes.							
While your duck is cooling, flour your working surface and layout your puff pastry sheet. 
Egg wash the entire sheet, place your chilled duck, center, and begin to roll, fold and cut away excess dough, crimp the ends closed and egg wash to completely seal the dough envelope.								
Place on a baking sheet, seem side down, and hold in the refrigerator for 30 minutes to firm the butter and duck. 
In a oven at 425 cook Wellington for 25 minutes. 
Allow to rest for 15 minutes prior to slicing. 					
For gastrique, in a pot cook 4 cups of sugar on medium heat until the sugar turns brown, stirring constantly.  
Slowly stir in the rest of the ingredients, incorporating them.  
Cook for 15 mins.  Remove from heat, blend in blender.  
Set aside and let cool.  
Serve over duck.