• Ingredients: 24
  • Serves: 4
  • Prep: 1 hour 15 mins
  • Bake: 3 hours 35 mins

Roast duck, butternut squash, cèpes, and green beans with ingredient info: fresh porcini mushrooms are available in the fall and spring at some farmers’ markets and online from oregonmushrooms.com. if you’re at the market, ask the purveyor to cut the mushrooms in half so that you can look at the stem. it should be white, without any tiny holes.. To make this roast duck, butternut squash, cèpes, and green beans for 4 persons you will need 1 hour 15 mins for preaparation and 3 hours 35 mins for baking.

Ingredients

  • Ingredient info: Fresh porcini mushrooms are available in the fall and spring at some farmers’ markets and online from oregonmushrooms.com. If you’re at the market, ask the purveyor to cut the mushrooms in half so that you can look at the stem. It should be white, without any tiny holes.

For Filling:

  • 1 1/2 lb. lambs-quarters
  • 1 bunch scallions, chopped
  • 1 tbsp. olive oil
  • Salt
  • freshly ground black pepper
  • 3 tbsps. unsalted butter
  • 3 tbsps. all-purpose flour
  • 1 cup milk, plus additional, if necessary
  • 1/4 tsp. nutmeg
  • 1 tsp. finely grated lemon zest

For Topping:

  • 1 cup coarse fresh breadcrumbs
  • 1/2 cup packaged pre-grated mozzarella
  • 1/4 cup finely grated Parmesan
  • 4 tsps. olive oil

Filling:

Ganache:

Decoration:

  • Special equipment: A 15- by 10- by 1-inch rimmed sheet pan ; long rectangular or oval platter or wooden serving board

Directions

  1. Step 1 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.

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  2. Step 2 Roast duck until skin is deep golden brown and crisp, about 50 minutes. Transfer duck to plate. Reduce oven temperature to 350°F.
  3. Step 3 Pour off fat from baking sheet into medium bowl; reserve fat. Return duck to baking sheet, breast side up.
  4. Step 4 Scatter squash, shallots, and sage around duck; sprinkle duck and vegetables with salt and pepper. Drizzle 1/4 cup reserved fat over vegetables.

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  5. Step 5 Roast duck and vegetables 45 minutes. Turn vegetables. Continue roasting until drumsticks are tender, about 45 minutes.
  6. Step 6 Meanwhile, cook green beans in large pot of boiling salted water until crisptender, 4 to 5 minutes.
  7. Step 7 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.

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  8. Step 8 Add 1/3 of mushrooms; sprinkle with salt and pepper. Sauté mushrooms until tender and beginning to brown, 2 to 3 minutes.

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  9. Step 9 Transfer to bowl. Working in 2 more batches, repeat with duck fat, remaining mushrooms, and salt and pepper.

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  10. Step 10 Transfer duck to plate; let rest. Add mushrooms to green beans on baking sheet; toss. Roast until heated through, about 15 minutes.
  11. Step 11 Season to taste with salt and pepper. Using tongs, tilt duck to drain juices from cavity onto plate.

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  12. Step 12 Place duck on platter; pour juices from plate onto rimmed baking sheet with vegetables. Using slotted spoon, transfer vegetables to platter; arrange around duck.

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  13. Step 13 Pour off pan juices from baking sheet into medium bowl. Spoon off fat from surface; discard fat and reserve juices.
  14. Step 14 Place baking sheet over 2 burners on stovetop. Add reserved juices and broth to baking sheet. Bring to boil, scraping up any browned bits.

Nutrition information

Calories 2,687 Carbohydrates 66 g (22%)
Fat 236 g (363%) Protein 80 g (161%)
Saturated Fat 79 g (397%) Sodium 564 mg (24%)
Polyunsaturated Fat 31 g Fiber 15 g (62%)
Monounsaturated Fat 112 g Cholesterol 452 mg (151%)