Rouxbe

How about roasting the squash, instead of sauting it? that would add another dimension to the flavor.

I live in France and have been looking at Duck breasts (canard marget)for a year now without a clue what to do with it. I followed your directions carefully and I couldn't belive how beautifully it turned out. At the last minute (bad mise en place) I realized I didn't have any porto so I used red wine and casis istead. And of course saskatoon berries are out of the question, but I used a frozen berry mix instead which did the trick. I never would have had the confidence to make it without your wonderful video, and my French husband was very impressed!