Easy recipe Roast Duck, Butternut Squash, Cèpes, and Green Beans

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one five- to five one/two-pound duckone two one/two-pound butternut squash, halved, seeded, cut into two- to three-inch chunks with skineight small shallots, peeledtwenty large fresh sage leavesone pound green, beans (Recipes by ingridients beans) (Recipes by ingridients beans) trimmedone pound fresh cèpes (porcini), cut vertically into one third-inch-thick slicesthree/four cup low-salt chicken brothIngredient info: Fresh porcini mushrooms (Recipes by ingridients mushrooms) are available in the fall and spring at some farmers’ markets and online from oregonmushrooms.com. If you’re at the market, ask the purveyor to cut the mushrooms (Recipes by ingridients mushrooms) in half so that you can look at the stem. It should be white, without any tiny holes.. .