Beggar's Purse with Orange-Scented Roast Duckling and Acorn Squash

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

  1. 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

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