Name: Roast Duck & Pumpkin Salad
Prep time: 20 min
Cook time: 2 h
Total time: 140 min
Yield: 4 servings
Ingredients: 1 whole duck; Salt and pepper; 1 pumpkin; 1 tsp coriander seeds; 1 small red chili; 1 pinch cinnamon; Olive oil; Juice of 1 lime; 50% oil (to mix with lime juice); 1 tsp sesame oil; Soy sauce; 1 tsp unrefined sugar; Grated chili; Half a garlic clove; 4-5 spring onions; Fresh coriander; Fresh mint

Method

15 steps

Cut pumpkin into boats and remove seeds.
Season pumpkin with salt and pepper.
Crush coriander seeds, red chili, cinnamon, and olive oil in a pestle and mortar.
Sprinkle the mixture over pumpkin.
Roast pumpkin in oven at 180°C for 45 minutes.
Rub duck inside and out with salt and pepper.
Roast duck in oven at 180°C for 2 hours.
Make dressing by mixing lime juice with oil, sesame oil, soy sauce, and unrefined sugar.
Grate chili and garlic into dressing.
Slice spring onions and add to dressing.
Chop coriander roughly and finely slice remaining coriander.
Mix dressing ingredients well.
Combine roasted duck, pumpkin seeds, pumpkin pieces, mint, coriander, and spring onions.
Dress salad lightly with dressing and toss gently.
Serve warm with extra pumpkin and herbs.

Recipe notes

Helpful tips

The pumpkin can roast alongside the duck during the final 45 minutes.
Dress the salad lightly so the roast ingredients do not become soggy.
Allow the duck to rest briefly before carving.

Equipment

Roasting tray
Pestle and mortar
Mixing bowl
Knife
Chopping board
Oven

Storage

Store the roast duck, pumpkin and dressing separately in airtight containers in the refrigerator. Reheat the duck and pumpkin thoroughly before assembling.

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