ROASTED MAPLE-GLAZED DUCK WITH BUTTERNUT SQUASH HASH

Serves 4 to 6

In her book, “The Whole Duck,” Jennifer Reichardt recommends this dish for a smaller celebration — and warns that it’s crucial to use real maple syrup, not imitation. From chef Dustin Valette: “I love making this dish for the holidays or when it’s just cold outside and the family gets together to cook and to share one another’s company. Sit back, sip some amazing wine, and enjoy the beautiful aromas this dish creates as it roasts in the oven!” ROASTED MAPLE-GLAZED DUCK

1 Liberty duck

1 teaspoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 bunch fresh thyme

¼ cup pure maple syrup

BUTTERNUT SQUASH HASH

½ cup dried currants

2 tablespoons extra-virgin olive oil

1 butternut squash, about 1½ pounds, peeled, halved, seeded and cut into ½-inch cubes

Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, cut into pieces 2 shallots, finely chopped

2⁄3 cup raw pepitas, lightly toasted in a dry pan 2 ounces grape must (violette) mustard or your favorite sweet-spicy mustard

To roast the duck: Preheat the oven to 425 degrees. Set a rack in a roasting pan. Rub the outside of the duck all over with the oil. Season the outside and the cavity of the duck with salt and pepper. Place the thyme in the cavity. Place the duck, breast side up, on the rack in the roasting pan. Tie the legs together with kitchen twine (or truss the whole duck).

Roast the duck for 15 minutes. Remove the duck from the oven and, using a pastry brush, brush the outside of the duck all over with the maple syrup. Return the duck to the oven and continue to roast until the skin is browned and crisp and an instant-read thermometer inserted into the thickest part of the duck (not touching bone) registers 145 degrees, about 30 minutes longer.

To prepare the hash: When the duck is nearly ready, make the butternut squash hash. In a small heatproof bowl, combine the currants with boiling water to cover and set aside to plump. In a large frying pan over medium heat, warm the oil. Add the squash, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 10 to 15 minutes. Add the butter and stir until melted. Add the shallots and cook, stirring, until tender, about 3 minutes. Drain the currants and add to the pan along with the pepitas and mix well. Remove from the heat and taste and adjust the seasoning with salt and pepper if needed. Cover to keep warm.

To carve the duck: Cut away the whole leg (thigh and drumstick) in one piece, then cut between the thigh and drumstick to separate them.

Cut along the side of the breastbone to separate the meat from the breastbone, then cut along the rib cage to remove the breast. Repeat to remove the whole leg and breast on the opposite side and split the thigh and drumstick. Slice the breast and thigh into medium-thick slices; each should yield 4 to 5 pieces.

To assemble each serving: On a warmed individual plate, make a “swoosh” of the mustard and place a scoop of the squash hash in the center. Arrange some of the duck around the hash and serve.