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

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Roast Duck, Butternut Squash, Cèpes, and Green Beans
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Ingredients
7
Count
Nutrition
6048
Calories
Total time
215
Minutes
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Ingredients:

Directions:

  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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve duck and vegetables, passing pan juices alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6047.65 Kcal (25320 kJ)
Calories from fat 5729.37 Kcal
% Daily Value*
Total Fat 636.6g 979%
Cholesterol 624.13mg 208%
Sodium 143.69mg 6%
Potassium 1704.52mg 36%
Total Carbs 95.23g 32%
Sugars 20.27g 81%
Dietary Fiber 13.27g 53%
Protein 22.15g 44%
Vitamin C 84.3mg 141%
Vitamin A 2.8mg 94%
Iron 5.4mg 30%
Calcium 229.8mg 23%
Amount Per 100 g
Calories 458.81 Kcal (1921 kJ)
Calories from fat 434.66 Kcal
% Daily Value*
Total Fat 48.3g 979%
Cholesterol 47.35mg 208%
Sodium 10.9mg 6%
Potassium 129.32mg 36%
Total Carbs 7.22g 32%
Sugars 1.54g 81%
Dietary Fiber 1.01g 53%
Protein 1.68g 44%
Vitamin C 6.4mg 141%
Vitamin A 0.2mg 94%
Iron 0.4mg 30%
Calcium 17.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 173.2
    Points
  • 175
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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