Roasted Brussels Sprout and Butternut Squash Hash with Smoked Duck Breast

Roasted Brussels Sprout and Butternut Squash Hash

Separate roasting pans give the sprouts room to crisp while the squash becomes tender and caramelized. A restrained vinegar finish balances the squash's sweetness and the duck's richness.

Ingredients

• 1 1/4 lb Brussels sprouts, trimmed and halved lengthwise; very large sprouts quartered
• 1 1/2 lb peeled, seeded butternut squash, cut into 3/4-inch chunks
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, thinly sliced
• 3 scallions, sliced, whites and greens separated
• 2 teaspoons sherry vinegar, plus more to taste

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two large rimmed sheet pans.
2. Toss the squash with 1 1/2 tablespoons olive oil, half the salt, and half the pepper. Spread on one pan in a single layer with space between the pieces.
3. Toss the Brussels sprouts with the remaining olive oil, salt, and pepper. Arrange cut-side down on the second pan, keeping loose leaves toward the center so they do not burn.
4. Roast both pans, rotating their positions after 15 minutes. Turn the squash when its undersides are browned; leave the sprouts cut-side down until well caramelized.
5. After about 20 minutes, scatter the garlic and scallion whites over the squash and gently toss. Continue roasting until the squash is tender with browned edges, about 30–40 minutes total. Remove the sprouts when their centers are tender and their outer leaves are crisp, usually after 25–30 minutes.
6. Combine the hot vegetables in a wide serving bowl. Gently fold in the scallion greens and sherry vinegar, keeping most squash pieces intact. Taste for salt after adding the smoked duck.

Notes

• Use bare metal pans for stronger browning, and avoid crowding; steam will soften the sprouts instead of crisping them.
• Pull off any loose sprout leaves that become crisp before the larger pieces finish roasting.

Smoked Duck Breast

Ready-to-eat smoked duck supplies salt, smoke, and rich texture without another elaborate cooking step. Folding it into the vegetables off heat warms it gently and preserves its supple texture.

Ingredients

• 1 lb fully cooked, ready-to-eat smoked duck breast, preferably Fatted Calf; choose a gluten-free product

Instructions

1. Check the package to confirm that the smoked duck is fully cooked and ready to eat. If it requires cooking, follow its cooking directions before proceeding.
2. Slice the cold duck across the grain into 1/4- to 3/8-inch slices, then cut into roughly 1-inch pieces. Retain the edible smoked skin and fat, trimming only any unusually thick or tough portions.
3. Reserve a few pieces for the top. Fold the remaining duck into the freshly roasted hash off heat and let stand for 2–3 minutes, just until gently warmed. Do not return it to a hot oven or cook until sizzling.

Notes

• The pink color of cured smoked duck does not indicate rawness; rely on the product's ready-to-eat labeling, not its color.
• Keep the duck refrigerated until preparation and follow the package's storage and use-by guidance.

Overall Timing / Workflow

The vegetables do nearly all the cooking while the duck needs only slicing and gentle warming.

Instructions

1. 0:00 — Heat the oven and trim, peel, and cut the vegetables.
2. 0:20 — Put both vegetable pans in the oven.
3. 0:35 — Rotate the pans and turn the squash as needed.
4. 0:40 — Add the garlic and scallion whites to the squash. Slice the smoked duck while the vegetables finish.
5. 0:45–1:00 — Remove each pan as it reaches deep browning and tenderness. Combine the vegetables, add vinegar and scallion greens, and gently fold in the duck.
6. Serve immediately while the sprout leaves are crisp and the duck is just warmed.

Plating

A loose mound keeps the browned vegetables visible and distributes the smoked duck throughout the hash.

Instructions

1. Divide the hash among four warmed plates, distributing squash and Brussels sprouts evenly.
2. Arrange the reserved duck pieces over the top, pink cut faces showing. Lift a few crisp sprout leaves to the surface and serve without an additional sauce.

Leftover Path

Reheating the vegetables separately restores some crispness without drying out the smoked duck.

Instructions

1. Refrigerate leftovers in shallow airtight containers within 2 hours. Store reserved duck separately when possible and use within 3 days or the duck package's shorter guidance.
2. For the best texture, reheat separated vegetables on a sheet pan at 400°F for 10–15 minutes. Add the duck near the end and heat leftovers to 165°F.
3. Alternatively, chop the leftovers into smaller pieces and fold into a freshly cooked scramble, heating the leftover mixture thoroughly before adding the eggs.