Butternut Balsamic Duck Salad - California Raisins

Ingredients

• 1 Cup balsamic vinegar
• Juice of 2 large oranges
• 2 Tablespoons dark brown sugar
• 2 whole duck breasts (4 halves, 1 half per serving)
• 1 medium butternut squash, peeled and diced into 3/4-inch cubes
• 4 fresh sage leaves, chopped
• 1 / 4 Cup extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 small shallot, peeled and minced
• 1 / 4 Cup fresh lemon juice
• 8 Cups arugula leaves
• 1 / 2 Cup California raisins
• 1 / 4 Cup pecans