Roasted butternut squash, stick-blended into the rest of the smoked duck broth, became the first course in another fridge-clearing dinner. The caramelized squash and the smoky broth combined beautifully, and the natural affinity duck has with sweet vegetables really made this one special. The main course was brown rice, pinto beans cooked with onion, cumin, lemon, chile powder, and the smoked fat from the top of the broth, and a salsa of corn, radish, and red onion. Corn, beans, and squash, with a little smoky bird essence- all-American fall food, with a nice German wine: a 2005 Riesling by St. Urbans-Hof.
