Photo: Stephanie Studer
Roast Duck, Butternut Squash, Cèpes, and Green Beans
8 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
594
Calories
54g
Protein
32g
Fat
19g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes