Duck Breast

Step 1

Preheat oven to 400°F. Toss the 1 cup cubed butternut squash and 1 sliced zucchini with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast until tender and lightly browned, about 15 minutes.

Step 2

Score the duck breast skin in a crosshatch pattern, then season both sides with the 0.5 tsp salt. Place skin-side down in a cold skillet and heat over medium. Cook until the skin is golden and crisp, about 8 minutes.

Step 3

Flip the duck and cook for 3-4 minutes for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let rest for 5 minutes.

Step 4

Pour off most of the duck fat, leaving about 1 tbsp in the skillet. Add the 1 minced shallot and cook over medium until soft, about 2 minutes. Pour in the 0.5 cup red wine and scrape up any browned bits. Simmer until reduced by half, about 3 minutes.

Step 5

Slice the duck breast thinly and serve with the roasted vegetables and the red wine reduction drizzled on top.