Preheat the oven to 450F. Place the potatoes in a small pot and cover with water by about 3 inches. Sprinkle some salt in the pot. Bring the potatoes to a boil and boil uncovered for about 10 minutes until very soft. Drain, then return to the pot. Mash the potatoes with lots of salt and pepper, the sour cream, and the butter. If you'd like thinner potatoes, add splashes of milk and stir to reach a consistency that you like.

Meanwhile, arrange the Brussels sprouts in one layer on a large baking sheet. Sprinkle with lots of salt and pepper, the onion powder, and the garlic powder.

Score the fat and skin of the duck with a very sharp knife in a cross pattern. Cut through as much of the fat as you can without piercing the flesh. Sprinkle the duck on both sides with salt and pepper, and place skin side down in a cold pan. Turn the pan to medium.

Let the duck warm slowly and start to cook. The fat will render and release from the skin. As that happens, tilt the pan and spoon out most of the duck fat (you'll do this a few times), leaving only a thin layer in the bottom of the skillet.

Let the duck render on the skin side for 12-15 minutes until the skin is thin, crispy, and brown. Flip the duck at let cook for 1 minute on the flesh side. Turn the heat off the skillet and let the duck sit for 1 minute more, then remove to a plate to rest.

Drizzle 3 tablespoons of duck fat over the Brussels sprouts. Roast them at 450F for 10 minutes until they become tender and brown at the edges. Remove the sprouts from the oven and drizzle with the honey. Toss while hot.

To the skillet that you used for the duck, turn the heat to medium and add the wine. Let bubble and reduce by about half, then swirl in the butter and turn the heat off the skillet.

Thinly slice the duck breasts and arrange on plates with the potatoes and sprouts. Drizzle with the red wine sauce and eat!