- Wash and pat dry duck breast, pan sear skin side down, finish in oven at 350 degrees for 5 minutes.
- Season butternut squash and brussels sprouts and roast for 15 minutes at 350 degrees. Sauté diced bacon until crispy, add to squash mixture, save for service.
- Reduce blood orange shallot vinaigrette by 1/4, add fresh orange supreme, pomegranate seeds and cranberries, bring to a boil and hold for service.
- Prepare a bed of brussels sprouts mixture. Top with sliced duck breast. Finish plate with sauce.
Ingredient availability varies by location*