This is a great culinary trio. It is obviously a spring dish; if you are inclined to cook this in another season, use porcini and romanesco in autumn, leeks and chard in the winter, and peppers in the summer.
There is a poultry farm owned by Bell & Evans that produces a delicious Long Island–style duck. The ducks weigh about 4 pounds, and they roast wonderfully. I like the method I learned years ago from Jean-Pierre Moullé of Chez Panisse: Roast the duck in the oven at a high te