Pan Roasted Duck with a fig and merlot glaze accompanied by butternut squash "risotto"

DUCK

2 - 8oz duck breast skin on (Maple Leaf Brand)
Score duck breast and season with kosher salt and pepper
Place in hot skillet to sear each side

FIG GLAZE

10-12 fresh black mission figs - pureed
1/2 cup of brown sugar
1/2 cup of balsamic vinegar
1 cup of Merlot wine
1 minced shallot
4 cloves of minced garlic
Salt and pepper to taste

Place all ingredience in a pan and reduce by half- until thick enough to coat the back of a spoon

BUTTERNUT SQUASH RISSIOTO

Peel one butternut squash of outer skin, and then thinly slice down the squash,
Cut slices into matchsticks - then matchsticks in dices - resembling a risotto cut
Then blanch the risotto cut squash in hot water for one minute
After blanched place the risotto squash in a hot skillet with the following -----
3 tablespoons of butter
1 teaspoon of cinnamon
1teaspoon of nutmeg
3 or 4 clove spice
Crushed peacans
Once the duck is cooked through, and the glaze is reduced down by half proceed to plate.