Spice Isle Duck with Breadfruit Gnocchi, Roasted Hen of the Woods Mushrooms, Butternut Squash, Sorrel-Port Reduction

Name: Spice Isle Duck with Breadfruit Gnocchi, Roasted Hen of the Woods Mushrooms, Butternut Squash, Sorrel-Port Reduction
Yield: Yield: 6 servings
Cuisine: American
Ingredients: Extra-virgin olive oil, as needed; 1 smoked breadfruit; Kosher salt, as needed; 1 teaspoon fresh thyme, picked; Salt, to taste Pepper, to taste; 1 tablespoon unsalted butter; 1 carrot, peeled and chopped; 2 cloves garlic, sliced; 1 small onion, chopped; 2 cups vegetable stock; 2 cups heavy cream; 1 medium butternut squash; ½ cup ruby port wine; 2 tablespoons shallots, minced; ¼ cup chicken stock; ½ cup Sorrel Tea; 2 tablespoons unsalted butter; 2 sprigs fresh thyme; Freshly ground pepper, to taste; Coarse salt, to taste; 1 package Hen of the Woods mushrooms; Salt, to taste Pepper, to taste; 2 tablespoons extra-virgin olive oil; 2 sprigs picked and chopped thyme; Salt and pepper, to taste; Salt and pepper, to taste; 1 tablespoon duck fat, reserved from confit; 1 cup dried sorrel leaves; Purple microgreens; Brown unsalted butter, as needed