YIELD: 24 servings 6 sheets phyllo dough 4 oz. clarified butter 1 lb. duck breast meat without skin 8 oz. acorn squash, peeled and diced 1 each onion, minced 1 tsp. fresh ginger, minced 1 Tbsp. honey 2 tsps. orange zest 1 tsp. five-spice powder to taste salt and pepper Season duck breasts with fivespice powder and salt and pepper to taste. Roast at 425°F until browned on the outside, but still rare on the inside (about 125°F internal temperature). Remove duck from oven; chill to below ...

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