Asian pumpkin salad with crispy duck

Ingredients for 6 servings:

• 1 duck(s), approx. 2kg in weight
• Sea salt
• Pepper, freshly ground
• 1 small bunch of parsley or mint, fresh and chopped
• 2 small pumpkins, Hokkaido
• 1 chili pepper(s), dried and chopped
• 1 tsp coriander
• ½ tsp ground cinnamon
• Sea salt
• Pepper, freshly ground
• Olive oil, good quality
• 1 lime(s), untreated, zest and juice for the dressing
• Olive oil, good quality
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar, brown
• 1 chili pepper(s), fresh and finely chopped
• 1 garlic clove(s)
• 5 spring onions, white parts into narrow rings, green parts finely chop
• 1 bunch coriander leaves, alternatively parsley, roughly chopped
• 1 tbsp pumpkin seeds, for roasting

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

a bit time-consuming – but worth it

Preheat the oven to 180 degrees Celsius. Wash the duck inside and out and pat dry, then rub generously with salt and pepper. Place the duck in a roasting pan and roast in the oven for about 2 hours, turning occasionally. Drain the fat halfway through the cooking time. Grind the dried chili and coriander seeds in a mortar and pestle, then add the cinnamon and a generous pinch of salt and pepper. Deseed the pumpkin and cut into small wedges, place on a baking sheet, and drizzle with olive oil. Sprinkle the ground spices over the pumpkin and toss in the spice and oil mixture. Once the duck has been in the oven for 1 hour and 15 minutes, add the pumpkin and bake for about 45 minutes. For the dressing, put the lime zest, lime juice, and equal amounts of olive oil, sesame oil, and soy sauce in a bowl. Stir in the sugar, chili, garlic, and the green parts of the spring onions. Season the dressing to taste, ensuring the sweet and sour balance is just right. It should taste sweet and sour, contrasting with the richness of the duck. After 2 hours, remove the duck and pumpkin from the oven, or cook everything a little longer until perfectly tender. Using two forks, remove the duck meat from the bones, cut into pieces, and place in a large bowl. Add the still-warm pumpkin, the toasted pumpkin seeds, half of the coriander and mint leaves, and the spring onion slices. Pour the dressing over the salad and fold it in. Serve the lukewarm salad sprinkled with the remaining herbs.