Seared Duck & Brown Butter-Grape Sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop. Remove and discard any stems from the grapes; halve the grapes.

Place the halved brussels sprouts and squash pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the onions, almonds, cheese, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for duck. 
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the duck rests, in the same pan, heat half the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped rosemary and halved grapes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Add the broth; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thickened. Turn off the heat; stir in the remaining butter until melted and combined. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished vegetables on the side. Top the duck with the pan sauce. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!