Preheat the oven to 205 °C (400 °F).
Spread the Brussels sprouts and diced squash on a baking sheet lined with parchment paper. Drizzle with olive oil. Season with salt and pepper. Cook in the oven for 20 to 25 minutes, stirring halfway through, until the vegetables are tender.
Meanwhile, cut the slices of bread into cubes.
Place the bread cubes on another a baking sheet lined with parchment paper. Drizzle with olive oil. Cook in the oven for 8 to 10 minutes, stirring halfway through, until the bread cubes are toasted.
In a skillet, reheat the duck breasts according to the package directions. Remove from heat and let cool. Transfer the duck breasts to a cutting board, and slice.
In a salad bowl, mix the roasted vegetables together with the spinach and dressing. Add the bread cubes and combine.
Divide the panzanella between plates, garnish with the sliced duck and, if desired, the dried cranberries.
Chef’s Secret: Bistro worthy! Topped with slices of smoked duck, this panzanella is worthy of a place on your table when entertaining family and friends, for a chic, hassle-free meal. Our chefs have chosen to work with Brome Lake Ducks’ handcrafted and fully cooked naturally smoked boneless duck breast. Can be served as is or pan-fried. Add it to pasta, omelet or salad recipes and kick your meals up a notch. Psst! The maple wood-smoke taste of this duck meat will steal the show on a fine cheese and charcuterie board. An appetizer that will get people talking!
