Seared Duck and Roasted Acorn Squash with Pomegranate Sauce | MeatEater Cook

Ingredients

• 4 + duck breasts (depending on size/type of duck used), plucked with skin on
• 1 C. pomegranate juice
• 2 T. honey
• 2 T. clarified butter
• 1 shallot, sliced
• 1/4 C. port
• 1/2 C. chicken stock
• 2 acorn squashes
• cayenne powder
• salt & pepper
• oil for cooking acorn squash
• crumbled goat cheese
• fresh chopped mint
• pomegranate seeds