1. In a cold pan, place seasoned duck breasts fat-side down, and begin to render fat over medium-high heat. 
2. Once the fat begins to render, begin to baste the breasts; if needed add 1 tablespoon butter. 
3. Continue to baste for 10 minutes; place into a 350-degree oven for 5-6 minutes. 
4. Carefully remove pan, and baste for 2 minutes. 
5. Remove duck from pan. Let rest 5 minutes. 

For the Blackberry Glaze:

1. Combine all ingredients, mix well. 
2. Place into a small sauce pot, bring to a boil. 
3. Stir occasionally and then reduce slowly until liquid is thickened, approximately 10 minutes. 
4. Blend until smooth, and strain to remove seeds. 

For the Sweet Potato Puree:

1. Roast sweet potato until soft in a 350-degree oven, approximately 30 minutes.  
2. Carefully remove skin and discard. Place potato into a bowl. 
3. Add butter, syrup, and vinegar. Blend until smooth in food processor. 
4. Season with kosher salt. 

To make the Blackberry Sauce: 

1. Sweat shallot on low heat, add thyme, and bay leaf. Cook until shallots are clear, 3-4 minutes. 
2. Add bourbon and reduce until almost dry and evaporated. 
3. Add broth and berries. Simmer for 15 minutes and reduced by half. 
4. Strain and mash berries through strainer.  

To Assemble:

1. Brush duck breasts with blackberry glaze, and sprinkle with coriander seeds. 
2. Place sweet potato purée onto a warm plate. 
3. Add any vegetables of choice. Suggestions are beet greens and sliced raw fennel. 
4. Slice duck breasts in half, arrange on plate. 
5. Serve with blackberry sauce.