Name: Roast Duck, Butternut squash, Cèpes, and Green Beans
Prep time: 1 minutes
Total time: 3 hours
Yield: 4 Servings
Ingredients: 1 5- to 51/2-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

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