Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Add sweet potato, squash, half the thyme sprigs, honey and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.

While veggies roast, strip thyme leaves from remaining stems. Peel, then mince or grate garlic. Cut bacon crosswise into 1/4-inch strips.

Pat duck dry with paper towels. Using a sharp knife, score the skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min.

Transfer duck to another parchment-lined baking sheet, skin-side up. Roast duck in the top of the oven until cooked through, 8-13 min.** Drain and discard any duck fat in the pan. Carefully wipe the pan clean.

Reheat the same pan (from step 3) over medium-high. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 1 tsp bacon fat (dbl for 4 ppl) in the pan, then discard the excess. Add garlic, maple syrup, mustard and remaining thyme to the pan with bacon fat. Cook, scraping up any brown bits from the bottom of the pan, 1- 2 min. Remove the pan from the heat, then stir in cream, 1/4 cup water (dbl for 4 ppl) and bacon until combined.

When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide duck and roasted veggies between plates. Drizzle maple bacon sauce over duck.