Score the Fat on the duck breast by making slits 1/2 inch apart in one direction, Then, similar cuts in the opposite direction (East to west, and north to south. This will result in a diamond pattern in the skin. Rub the breast with salt, pepper, maple, and Thyme. Set aside.
Make the Relish: Heat oil in a saute pan over medium high heat. Add the onions. Saute until translucent. Add in the apples and allow them to caramelize a bit. Add the sugar and allow it to melt. Then add the brandy and burn off the alcohol. Add the vinegar and cranberries. Cook down the liquid until it becomes more of a glaze. Set aside.
Whisk the eggs, then add the sour cream, flour, and seasonings for the latkes. Shred sweet and gold potatoes into the bowl with the Sour cream, etc. Add in the scallions and mix everything together.
Heat 2 pans over medium high heat. Sear the duck breast in one. Cook it until the fat is rendered down and the skin takes on a golden brown hue. Flip to the other side and continue cooking until it reaches a nice medium rare (about 125 degrees. Or, you can finish it in an oven if you don't want to watch the pan that closely. It should take about 10 minutes to cook through depending on the thickness of the breast. Remove from the heat and let it rest about 5 to 10 minutes.
In the other pan, Heat a layer of oil or butter. Scoop or spoon in the latke mixture in quarter to half dollar sized rounds. Cook until golden brown on each side. Press down to make sure they are cooking through. It should take about 2 to 3 minutes per side. When done, keep them warm in a holding oven. Or, you can reheat them when it is time to serve.
Cut the breast down the middle lengthwise. Then make thin slices. Put a slice on top of each latke. Then top with Apple relish and serve.
