Delicious Roast Duck with Butternut Squash Recipe
Are you tired of the same old roasted chicken or pork for your dinner parties? Do you want to impress your guests with a dish that will leave them begging for the recipe? Look no further than this Roast Duck, Butternut Squash, Cepes, and Green Beans recipe.
This dish combines the richness of duck, the sweetness of butternut squash, and the earthiness of cepes mushrooms to create a flavor explosion in every bite. The green beans add a crisp freshness that completes this hearty main course.
But this isn’t just any duck recipe. With fresh sage leaves and shallots adding complexity to the flavors, and the low-sodium chicken broth keeping it healthy, this recipe is top-notch.
Not only is this recipe delicious, but it also adds elegance to your dinner party. Imagine your guests’ faces lighting up as they take their first bite of juicy duck breast paired with tender butternut squash cèpes and green beans.
If you’re still not convinced, serving this dish will save you time in the kitchen. Thanks to its ease of preparation, you can spend more time being present with your guests rather than slaving away in the kitchen all night.
So what are you waiting for? Grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Picture this: A dreary autumn day with a chill in the air. What could be better than a warm and hearty meal that fills your stomach and warms your soul? That’s where my Roast Duck, Butternut Squash, Cepes, and Green Beans recipe comes in.
There are a million reasons why you’ll love this recipe, and I’ll do my best to convince you why it deserves a spot on your plate. First off, let’s talk about the star of the show: the duck. With its succulent and luscious dark meat, this ingredient provides immense flavor and richness to any dish. And when roasted to perfection with aromatic fresh sage leaves and shallots, you won’t be able to resist taking a bite.
Next up is the butternut squash. This versatile vegetable is a staple in many fall recipes – from the classic roasted butternut squash soup to savory squash cèpes dishes. But my recipe takes it up a notch by adding in earthy porcini mushrooms (also known as cepes) to create an elevated and elegant blend of flavors. And when roasted together with green beans in olive oil and garlic, the result is out-of-this-world delicious.
If you’re worried about the nutritional value of this dish, don’t be – it’s not as indulgent as it may seem! Using low sodium chicken broth instead of regular broth helps keep the sodium levels in check while still adding depth of flavor to the dish. Additionally, green beans are packed full of vitamins and minerals like vitamin C, vitamin K, and potassium.
And did I mention how customizable this recipe is? Don’t have duck on hand? Swap it out for sweet potato or black bean for a vegetarian option! Looking for different side dishes? Try out some of our recommended recipes, like beans almondine or brussel sprout salad.
Trust me, when you try my Roast Duck, Butternut Squash, Cepes, and Green Beans recipe, you’ll quickly realize why it’s one of my favorites. So grab your apron and prepare yourself for a culinary adventure – you won’t regret it!
Ingredient List
Let’s get started by gathering the ingredients for this delectable recipe. You will need duck breasts, fresh or dried porcini mushrooms, medium sized butternut squash, green beans, low-sodium chicken broth, fresh sage leaves, shallots, white beans of your choice, garlic, and olive oil. These delightful ingredients come together to make a tantalizing dish that’s sure to impress your dinner guests.
The Recipe How-To
Now that you have all the ingredients gathered up on your kitchen counter, it’s time to start cooking. I suggest you preheat the oven to 375°F before anything else, and make sure you have a large roasting pan ready.
Roasting the Duck and Butternut Squash
Starting with our centerpiece, place the duck breasts skin-side up in the roasting pan. Add some fresh sage leaves on top of them, then add some finely sliced shallots around them. Next up is the butternut squash– after peeling it, cut it in wedges (about 6 per squash) and place them around the duck.
When that’s done, drizzle some olive oil all over and add a generous amount of salt and pepper* to taste.
Now, roast it for about 30-40 minutes, until nicely browned & crisp.
Creating the Cepes and Green Beans
While that is cooking, we will focus on our accompanying vegetables – cep mushrooms and green beans. Heat some olive oil in a frying pan over medium heat, then add some finely chopped garlic until lightly colored. After that, add your mushrooms in there and cook them for about five minutes or so. Finally, throw your beans in there- all trimmed up though- as well for just a minute or two more.
Bringing It All Together
After you’re done, set everything aside until the duck and butternut squash are fully roasted. When they are perfectly cooked into perfection*, remove them from the oven.
I suggest plating everything like this: scoop out some butternut squash onto your plate firstly, then pour in some beans and cep mixture around. Lastly, to culminate this dish brilliantly, slice the duck breast across into thin pieces* and serve it over your ceps and green beans mix.
Bon Appétit!
Substitutions and Variations
This recipe is perfect as it is, but there are some easy tweaks and changes you can make to suit your taste or dietary restrictions. Here are some options for substitutions and variations:
– Chicken broth: If you need a substitute for low sodium chicken broth, try vegetable broth or beef broth.
– Mushrooms: Porcini mushrooms add a rich, earthy flavor to this dish, but you can use any type of mushroom you prefer. Cremini or shiitake would work well.
– Green beans: You could swap the green beans for another green vegetable such as broccolini, snow peas, or asparagus.
– Sage: If fresh sage isn’t available, you can use dried sage, or experiment with other herbs like rosemary or thyme.
– Shallots: If you don’t have shallots on hand, substitute onion instead.
– Duck: This recipe calls for roast duck, which is delicious but also quite rich. For a lighter version, use duck breast instead of a whole bird. Or try substituting chicken breast or lamb chops.
– Butternut Squash: You could swap the butternut squash for Acorn squash, Sweet potato or pumpkin
– Bean Casserole: Looking for something different? Make bean casserole by adding white beans, black bean to the dish
– Salad or Stir Fry: Take an adventurous take by turning your roasted duck and vegetables into a savory salad or stir fry
– Bigarade Sauce: Or serve your duck with a bigarade sauce instead.
All of these substitutions and variations are easy to make and will result in a delicious and unique meal that’s perfect for any occasion. Get creative in the kitchen!
Serving and Pairing
Now that you have mastered the art of preparing this scrumptious Roast Duck, Butternut Squash, Cepes, and Green Beans recipe, it’s time to talk about how to shrewdly serve and pair it.
First things first, this remarkable concoction demands to be paired with the right drink. A full-bodied red wine, such as a Pinot Noir, will do wonders to complement the duck’s richness and bring out its natural flavors. You could also have a sip of red Zinfandel or an outstanding Cabernet Sauvignon. However, If you’re a fan of something bubbly or white wine is more your thing, try pairing it with an oaked Chardonnay, which will add a buttery flavor to the dish’s smoothness.
When it comes to serving, plating this dish is just as important as how it tastes. Arrange your tender roasted duck daintily on one side of your plate and cut the butternut squash into bite-sized pieces before placing them next to the duck. Spread some pan-fried Green beans and Cepes mushrooms around the plate for a sense of balance.
But if you’re looking for a healthier alternative to green beans, why not substitute them with Brussel sprouts? The nuttiness and crispiness in each bite make them excellent companions for this savory dish.
If you want to challenge yourself further server your roast duck with either Squash casserole or mashed sweet potatoes seasoned with fresh sage leaves; these sides will absolutely blow your mind away.
Overall, don’t hesitate to get creative when it comes to serving and pairing this dish. The possibilities are endless!
Make-Ahead, Storing and Reheating
One of the best things about this roasted duck, butternut squash, cepes, and green beans recipe is that it’s perfect for make-ahead meals. You can prepare it in advance, store it correctly, and reheat it when you’re ready to serve.
To make ahead of time, simply prepare the recipe following the instructions in section (4) The Recipe How-To. Once your dish is complete, cool it down to room temperature before storing. Place your meal into an airtight container or wrap tightly with aluminum foil before placing it in the fridge. Properly stored, it will last for up to 3-4 days in the refrigerator.
When you’re ready to reheat your dish, there are a few different ways to do so depending on the materials you have at hand. I prefer to reheat this recipe in the oven as it retains its flavor best this way. To reheat in the oven start by preheating your oven to 350°F (180°C). Then transfer your prepared dish into an oven-safe casserole or baking dish and cover with aluminum foil. Bake for approximately 15 minutes or until heated through.
Alternatively, you can reheat individual portions using the microwave. Simply place one portion of your prepared meal on a microwave-safe plate and heat for about 2-3 minutes until heated through, stirring halfway through.
Don’t forget that leftovers can also be used to create new dishes! For example, chop up roasted duck meat and add it into a stir fry or salad with greens and crispy veggies like bell peppers or carrots; use mashed butternut squash puree in soups or risotto; or add leftover green beans into a bean casserole or salad.
Overall, this roasted duck, butternut squash, cepes, and green beans recipe offers plenty of flexibility when it comes to meal prep time and storing. It’s perfect not only for serving right away but also for enjoying later as leftovers.
Tips for Perfect Results
Now that you have gathered all the ingredients and carefully followed the recipe instructions, I want to share some of my top tips to make sure you achieve perfect results with this roast duck, butternut squash, cepes, and green beans dish.
1. Use a meat thermometer
Cooking duck can be tricky because you want to make sure it’s cooked thoroughly without overcooking it. To achieve this balance, I highly recommend using a meat thermometer to check the internal temperature of the duck breast. Once it reaches 165°F (74°C), it’s ready!
2. Don’t overcrowd the pan
When roasting your vegetables, make sure not to overcrowd the pan. If they are too close together, they will steam instead of roast, which can affect the texture and taste. You want your veggies to have crispy edges and a tender inside, so make sure there is enough space in between them.
3. Let it rest
Once the duck has finished cooking, resist the urge to cut into it right away. Letting it rest for at least 5-10 minutes allows the juices to redistribute throughout the meat and ensures that each bite is juicy and tender.
4. Add garlic last
If you’re adding garlic to your green beans or other veggies, make sure to add it towards the end of cooking. Garlic cooks faster than other vegetables and can easily burn, so adding it last ensures that it is evenly distributed and perfectly cooked.
5. Choose high-quality ingredients
Finally, always remember that the quality of your ingredients makes a big difference in the final dish. Choose fresh, high-quality produce and use homemade low sodium chicken broth for extra depth of flavor.
By following these simple tips, you’ll be able to create a mouthwatering roast duck and veggie dish that will impress even your toughest dinner guests!
Bottom Line
In conclusion, this recipe for Roast Duck, Butternut Squash, Cepes, and Green Beans is the perfect choice for a special occasion or a fancy dinner party. By following the simple steps of the recipe how-to and incorporating the tips and recommendations provided, you are guaranteed to achieve a perfectly cooked, flavorful meal that will leave your guests impressed.
Not only is this recipe delicious and visually stunning with its beautiful colors and textures, but it also offers versatility with the potential for substitutions and variations. Plus, it allows for make-ahead options and easy storing and reheating methods.
So why not elevate your cooking game by trying out this amazing dish? Whether you’re a seasoned home chef or a novice in the kitchen, this recipe is accessible to all with its clear instructions and common ingredients. Impress your guests or simply treat yourself to a gourmet experience with this Roast Duck, Butternut Squash, Cepes, and Green Beans recipe.
Roast Duck, Butternut Squash, Cepes, and Green Beans Recipe
Ingredients
- 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
Instructions
- 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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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!