Sauteed Duck over Butternut Squash with Dijon-Pear

Name: Sauteed Duck over Butternut Squash with Dijon-Pear Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dijon-Pear Chutney, 1-1/4 cups sugar, 1-1/4 cups HEINZ Apple Cider Vinegar, 1 cup GREY POUPON Rouge Dijon Mustard, and more.

Yes, Sauteed Duck over Butternut Squash with Dijon-Pear Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Duck over Butternut Squash with Dijon-Pear Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions