One roasted duck leftover carcass, 8 oz of pinto beans, and lots of water. Cook for 2 hours. Pick off the meat and throw away the bones. Sauté onion, celery, carrots, and herb de Provence with olive oil. Add the duck bean soup mixture. Cook uncovered until desired soupiness. Season with salt and pepper.
Heat oven to 375F. Cut squash into half inch slices. Coat with olive oil and put on a lined baking sheet. Make a mixture of bread crumbs, pressed garlic, thyme, parsley, grated Parmagiano, salt, and pepper. Cover the slices with this mixture and press to adhere. Roast for 30 minutes. Serve with sour cream mixed with dill.
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