Duck always seems like a complicated thing to cook, but duck breasts are easy and they make a great winter dinner. They’re available in the freezer section of most supermarkets .
I recently seared spiced duck breasts medium-rare (I think they’re best that way), then thinly sliced and fanned them out over a bed of spaghetti squash. To make the squash, pierce the squash’s skin in several places with a sharp knife, then place it on a rimmed baking sheet. Bake it at 350 degrees until tender when pierced with a fork, 45 to 60 minutes. Cut it in half, scrape out the seeds, then scrape the flesh into strands with a fork.
The chutney yields more than you’ll need for this meal, so serve the rest with pork, ham, lamb or other poultry. It also makes a tasty, low-fat sandwich spread.