Roasted Duck Breast with Fall Squashes and Pecan-Cherry Sauce
Serves 4

For the squashes:
1 butternut squash
1 acorn squash
1 blue hubbard squash
1 delicata squash
1 spaghetti squash
½ gallon of orange juice
1 lb butter
salt and pepper

Take the ends off the spaghetti squash and cut in half remove seeds and stringy pulp and discard. Season the inside with salt and pepper and add 2 Tbsp. of butter to the cavity of each half.
Place on a baking sheet or casserole dish, cover with foil and cook at 350 for 45-55 minutes or until soft. Remove and let come to room temp when cool, in a raking motion remove strands of squash and reserve. Peel, seed and medium dice all the other squashes and add to a deep sided pot add the oj and add enough water to cover the squash and season with salt and pepper. Simmer for 30 minutes or until fork tender. Drain and refrigerate.

For the pecan-cherry sauce:
1 cup toasted pecan pieces
1 large onion, finely diced
2 tb butter
1 cup dried cherries
½ cup cherry brandy (or regular brandy)
4 cups rich duck stock (sub chicken stock)
cornstarch and water to thicken

In a sauté pan-- add butter and onions and caramelize add in pecans and cherries and brandy and flame.
Add in stock and simmer 30 minutes thicken with cornstarch and water if necessary season with salt and pepper and reserve hot.

For the duck and plate:
4ea. 6oz duck breasts
salt and pepper

Season the skin and underside of the duck breast liberally with salt and pepper in a cold skillet or sauté pan lay the duck in skin side down and add to a med heat flame. The fat should render out slowly and create enough liquid to crisp the skin. Flip and sear about 2-3 minutes on the flesh side and turn back over to the skin side. Remove from heat and let rest for 3-4 minutes in a 2 small pots add the spaghetti squash strands and a knob of butter and sprinkle of water and put on the heat just to warm through do the same with the other diced squashes. Place a small mound of each squash on the plate slice the breasts and arrange around the squashes sauce around the entire plate and serve.