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Roast Duck, Butternut Squash, Cepes, and Green Beans Recipe

Roast Duck, Butternut Squash, Cepes, and Green Beans Recipe

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Roast Duck, Butternut Squash, Cepes, and Green Beans

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Ingredients:

Serving

duck
2 1/2 lbs butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin
8 small shallots, peeled
20 large fresh sage leaves
1 lb green beans, trimmed
1 lb fresh porcini mushroom ( cepes)
3/4 cup low sodium chicken broth

Directions:

Preheat oven to 425°F Pierce duck skin all over with tip of small sharp knife. Place duck, breast side down, on large rimmed baking sheet. Roast duck until skin is deep golden brown and crisp, about 50 minutes. Transfer duck to plate. Reduce oven temperature to 350°F Pour off fat from baking sheet into medium bowl; reserve fat. Return duck to baking sheet, breast side up. Scatter squash, shallots, and sage around duck; sprinkle duck and vegetables with salt and pepper. Drizzle 1/4 cup reserved fat over vegetables. Roast duck and vegetables 45 minutes. Turn vegetables. Continue roasting until drumsticks are tender, about 45 minutes. Maintain oven temperature.
Meanwhile, cook green beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain green beans and spread out on another rimmed baking sheet to cool. Heat 1 1/2 tablespoons reserved duck fat in heavy large skillet over medium-high heat. Add 1/3 of mushrooms; sprinkle with salt and pepper. Sauté mushrooms until tender and beginning to brown, 2 to 3 minutes. Transfer to bowl. Working in 2 more batches, repeat with duck fat, remaining mushrooms, and salt and pepper.
Transfer duck to plate; let rest. Add mushrooms to green beans on baking sheet; toss. Roast until heated through, about 15 minutes. Season to taste with salt and pepper. Using tongs, tilt duck to drain juices from cavity onto plate.
Place duck on platter; pour juices from plate onto rimmed baking sheet with vegetables. Using slotted spoon, transfer vegetables to platter; arrange around duck. Pour off pan juices from baking sheet into medium bowl. Spoon off fat from surface; discard fat and reserve juices. Place baking sheet over 2 burners on stovetop. Add reserved juices and broth to baking sheet. Bring to boil, scraping up any browned bits. Pour pan juices into small pitcher; season with salt and pepper.
Serve duck and vegetables, passing pan juices alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2441.01 Kcal (10220 kJ)
Calories from fat	587.12 Kcal
		% Daily Value*
Total Fat	65.24g	100%
Sodium	48.44mg	2%
Potassium	1743.22mg	37%
Total Carbs	341.54g	114%
Sugars	20.27g	81%
Dietary Fiber	45.66g	183%
Protein	123.58g	247%
Vitamin C	84.3mg	141%
Vitamin A	2.8mg	94%
Iron	5.4mg	30%
Calcium	231.6mg	23%

Amount Per 100 g
Calories	351.13 Kcal (1470 kJ)
Calories from fat	84.46 Kcal
		% Daily Value*
Total Fat	9.38g	100%
Sodium	6.97mg	2%
Potassium	250.76mg	37%
Total Carbs	49.13g	114%
Sugars	2.92g	81%
Dietary Fiber	6.57g	183%
Protein	17.78g	247%
Vitamin C	12.1mg	141%
Vitamin A	0.4mg	94%
Iron	0.8mg	30%
Calcium	33.3mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.