Asian Pumpkin Salad with Crispy Duck

Summary

Ingredients

• 1 duck (s), about 2kg in weight
• sea-salt
• Pepper, freshly ground
• 1 small Bunch parsley or mint, fresh and chopped

For the vegetables:

• 2 small pumpkin (se), Hokkaido
• 1 chilli pepper (s), dried and chopped
• 1 teaspoon coriander
• 0.5 teaspoon ½ cinnamon, ground
• sea-salt
• Pepper, freshly ground
• Olive oil, good quality
• 1 lime (s), untreated, zest and juice which the dressing
• Olive oil, good quality
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar, brown
• 1 chilli pepper (s), fresh and finely chopped
• 1 clove garlic
• 5 spring onion (s), white parts into thin rings, finely chop green parts
• 1 bunch coriander greens, alternatively parsley, roughly chopped
• 1 tablespoon pumpkin seeds, for roasting

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Instructions

1. Preheat the oven to 180 degrees.
2. Wash the duck inside and out and pat dry, then rub generously with salt and pepper. Place the duck in a roaster and roast in the oven for about 2 hours, turning every now and then. Pour off the fat halfway through the cooking time.
3. Grind the dried chilli and coriander seeds in a mortar, then add the cinnamon and a large pinch of salt and pepper. Core the pumpkin and cut into small wedges, place on a baking sheet and drizzle with olive oil. Scatter the ground spices on top and turn the pumpkin in the spice-oil mixture.
4. When the duck has been in the oven for 1 hour and 15 minutes, slide in the pumpkin and bake for about 45 minutes.
5. For the dressing, put the lime zest, lime juice and the same amount of olive oil, sesame oil and soy sauce in a bowl. Mix in the sugar, chilli and garlic and the green parts of the spring onions. Season the dressing to taste, paying attention to the balance between sweet and sour. As a contrast to the luscious duck, it should taste sour and sweet.
6. After 2 hours, take the duck and pumpkin out of the oven or cook everything a little more until it is perfect. Remove the duck meat from the bones with two forks, cut into pieces and place in a large bowl. Add the pumpkin while it is still warm, mix in the roasted pumpkin seeds, half of the coriander and mint leaves and the spring onion slices. Pour over the dressing and fold in. Serve the lukewarm salad sprinkled with the remaining herbs.

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