Sauteed Duck over Butternut Squash with Dijon-Pear Chutney

• Dijon-Pear Chutney
• 1-1/4 cups sugar
• 1-1/4 cups HEINZ Apple Cider Vinegar
• 1 cup GREY POUPON Rouge Dijon Mustard
• 1-1/4 qt. Bosc pears, small diced
• 2-1/2 cups yellow onions, small diced
• Creme Fraiche
• 1-1/2 cups creme fraiche
• 1 Tbsp. cracked pink peppercorns
• Butternut Squash
• 1-1/4 gal. butternut squash, peeled, seeded and medium diced
• 2/3 cup extra virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• Duck
• boneless skin-on duck breasts
• 1/2 tsp. salt
• 1/3 cup extra virgin olive oil

1. Dijon-Pear Chutney: Heat sugar, vinegar and mustard in saucepan on low heat until well blended.
2. Add pears and onions; bring to boil.
3. Simmer on low heat 30 min.
4. or until liquid is reduced by half.
5. Cool completely.
6. Creme Fraiche: Combine ingredients.
7. Refrigerate overnight.
8. Butternut Squash: Toss squash with oil, salt and pepper.
9. Spread in an even layer on sheet pan.
10. Bake in 400 degrees F standard oven 20 min.
11. or until softened and lightly browned.
12. Keep warm until ready to serve.
13. Duck: Score duck skin; season with salt.
14. Heat 1 Tbsp.
15. oil in pan on medium-high heat.
16. Add duck, skin-side down.
17. Cook until skin is crisp and golden brown.
18. Turn duck over, remove from heat and let cook to medium doneness in the warm pan.
19. Let rest 3 to 5 min before slicing on a bias.
20. For each serving: Spoon 1 cup Butternut Squash onto plate.
21. Top with about 3-1/2 oz.
22. Duck.
23. Spoon 1/4 cup Dijon-Pear Chutney next to the duck and garnish plate with small dollops of Creme Fraiche.

chutney, sugar, apple cider vinegar, mustard, yellow onions, fraiche, creme fraiche, peppercorns, butternut, butternut squash, extra virgin olive oil, salt, ground black pepper, duck breasts, salt, extra virgin olive oil

Taken from www.kraftrecipes.com/recipes/sauteed-duck-over-butternut-squash-dijon-pear-chutney-181986.aspx (may not work)