Colin Cooke/
Colin is one of the first photographers I worked with when I came to
New York. We have done so many fun shoots together. He is great to
work with, always in good spirits, master of light, and loves his craft.
I enjoy working with people that really are passionate with what they
do, it rubs off on me.
Roast Duck, Butternut Squash,
Porcini, & Green Beans
“The taste of richer meats, gravies,
and vegetables with red wine seem a
comfort with the shorter, colder days
of fall and winter. A fireplace is a winter
bonus.
Serves 6
5- to 51⁄2-pound duck
21⁄2- pound butternut squash, halved,
seeded, cut into 2- to 3-inch
chunks with skin on
8 small shallots, peeled
20 large fresh sage leaves
1 pound green beans, trimmed
1 pound fresh porcini, cut vertically
into
1⁄3-inch-thick slices
1 pound mixed small potatoes
3⁄
4 cup low-salt chicken broth
1. Preheat oven to 425°F.
2. Pierce
duck skin all over with tip of small sharp
knife.
3. Place duck, breast side down,
on large rimmed baking sheet.
4. Roast
duck until skin is deep golden brown
and crisp, about 50 minutes.
5. Transfer duck to plate.
6. Reduce
oven temperature to 350°F.
7. Pour
off fat from baking sheet into medium
bowl; reserve fat.
8. Return duck
to baking sheet, breast side up.
9. Scatter squash, shallots, and
sage around duck; sprinkle duck
and vegetables with salt and pepper.
10. Drizzle
1⁄
4 cup reserved fat over
vegetables.
11. Roast duck and
vegetables 45 minutes, turning
vegetables so they don’t burn.
12. Continue roasting until drumsticks
are tender, about 45 minutes.
13. Meanwhile, cook green beans in
large pot of boiling salted water until
crisp, 4 to 5 minutes.
14. Drain green
beans and spread out on another
rimmed baking sheet to cool.
15. Heat
11⁄
2 tablespoons reserved duck fat in
heavy large skillet over medium high
heat.
16. Add
1⁄
3 of mushrooms, and
sprinkle them with salt and pepper.
17. Sauté mushrooms until tender
and beginning to brown, around 2 to
3 minutes.
18. Transfer to bowl.
19.
Working in 2 more batches, repeat with
duck fat, remaining mushrooms, and
salt and pepper.
20. Transfer duck to
plate and let rest.
21. Add mushrooms
to green beans on baking sheet and
toss.
22. Roast until heated through,
about 15 minutes.
23. Season to taste
with salt and pepper.
24. Using tongs,
tilt duck to drain juices from cavity onto
plate.
25. Place duck on platter and
pour juices from plate onto rimmed
baking sheet with vegetables.
26. Using
slotted spoon, transfer vegetables
to platter and arrange around duck.
27. Pour off pan juices from baking
sheet into medium bowl.
28. Spoon
off fat from surface; discard fat and
reserve juices.
29. Place baking sheet
over 2 burners on stovetop.
30. Add
reserved juices and broth to baking
sheet.
31. Bring to boil, scraping up any
browned bits.
32. Pour pan juices into
small pitcher and season with salt and
pepper.
*Serve with your favorite red wine.
