Preheat oven to 400 degrees F (200 degrees C).
Pat the Breasts with Drumettes of the Whole Duck (1) dry with paper towels. Use the rest of the duck for another recipe. Using a sharp knife, score the skin in a diagonal direction being careful not to cut through to the meat. Turn the breast around and score in the opposite direction, then place in a large bowl.
Add Roast Duck Seasoning Mix (1 package) and Salt (1/4 teaspoon), and spread over the duck until fully coated. Let it sit for fifteen minutes or until ready to use.
Juice the Lemon (1) into the small bowl and remove the seeds.
Finely chop the Shallot (1) and place in the small bowl.
Add Tamari Soy Sauce (1 tablespoon) and Honey (3 tablespoon). Mix to combine.
Cut the Cipollini Onion (3.5 ounce) in half lengthwise, and place in the medium bowl.
Slice Baby Yukon Gold Potato (12 ounce) into quarter inch rounds, and place in the medium bowl with the onions.
Add Olive Oil (2 teaspoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the bowl with the onions and potatoes. Mix until well combined.
In a second medium bowl, mix together French Baby Carrots (6), two tablespoons of water and the remaining Honey (1 tablespoon). Set aside.
On a sheet pan lined with parchment paper, place the potatoes and cipollini onions on one side and the carrots on the opposite side.
Roast in the oven for 20 minutes or until desired doneness.
When finished, remove from oven and keep warm for plating.
Meanwhile, in a medium saute pan, add Olive Oil (2 teaspoon) over low heat.
Place the duck breast with drumette skin side down and allow to cook for 21 minutes to render fat.
Turn the heat to medium and turn the duck over, cooking for an additional seven minutes.
Remove from heat and let sit for five minutes.
Slice the duck in half inch slices at a diagonal angle, and set aside for plating.
In the center of two plates, place the potatoes, cipollini onions, and carrots. Place the duck over the vegetables. Spoon sauce over the duck.