Roast Duck Butternut Squash Cpes And Green Beans Recipes

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ROAST DUCK, BUTTERNUT SQUASH, CèPES, AND GREEN BEANS



Roast Duck, Butternut Squash, Cèpes, and Green Beans image

Provided by Lori De Mori

Categories     Duck     Mushroom     Roast     Low Cal     High Fiber     Dinner     Green Bean     Squash     Fall     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 5- to 5 1/2-pound duck
1 2 1/2-pound butternut squash, halved, seeded, cut into 2- to 3-inch chunks with skin
8 small shallots, peeled
20 large fresh sage leaves
1 pound green beans, trimmed
1 pound fresh cèpes (porcini), cut vertically into 1/3-inch-thick slices
3/4 cup low-salt chicken broth
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.

Steps:

  • 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 crisptender, 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.

GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER



Green Beans and Roasted Squash with Sherry Soy Butter image

Categories     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Vinegar     Green Bean     Butternut Squash     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

2 lb green beans (preferably haricots verts), trimmed
4 lb butternut squash, halved lengthwise, seeded, and diagonally cut crosswise into 1 1/2-inch-thick triangular pieces
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, stick cut into tablespoon pieces and other tablespoon melted
1 1/2 tablespoons Sherry vinegar
1 1/2 tablespoons soy sauce

Steps:

  • Preheat oven to 425°F.
  • Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.
  • Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.
  • While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.
  • Reduce oven temperature to 350°F.
  • Push roasted squash to 1 side of roasting pan and add beans to other side. Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.
  • Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.

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2010-08-24  · 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 …
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Total Time 3 hrs
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  • 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.
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Top Asked Questions

How do you cook duck breast with squash?
A simple duck breast recipe with roasted vegetable accompaniments. Peel the squash then remove the seeds and cut into wedges. Place in an oven proof dish and add the thyme, the garlic, 2 tablespoon of olive oil, salt and pepper and cook until tender (around 30 minutes).
How to cook duck breast with roasted vegetables?
A simple duck breast recipe with roasted vegetable accompaniments. Peel the squash then remove the seeds and cut into wedges. Place in an oven proof dish and add the thyme, the garlic, 2 tablespoon of olive oil, salt and pepper and cook until tender (around 30 minutes). While the squash is cooking boil the beetroot in a pan until tender.
How long do you cook butternut squash in the oven?
Preheat the oven to 200°C/400°F/gas mark 6. Mix together the butternut squash, onion, aubergine, nuts and butter beans in a roasting tin, stir in the sauce and 50ml water. Bake for 25–30 minutes until tender. Sprinkle with chopped chives to serve.
What to do with beetroot and butternut squash?
While the beetroot and squash is cooking prepare and cook the duck breasts by following our step by step guide. Remove the beetroot and butternut squash from the oven and add to it the spinach.

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