Pumpkin and Duck Asian-Inspired Salad
A vibrant, warm Asian-inspired salad featuring tender, slow-roasted shredded duck with crispy skin, paired with roasted spiced pumpkin wedges and crunchy toasted seeds. Everything is brought together with fresh mint, coriander, spring onions, and a punchy sweet-sour lime and soy dressing.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Cut squash into wedges, toss with olive oil, salt, pepper, and crushed coriander, chili, and cinnamon. → Roast seasoned whole duck at 180°C for 2 hours, and roast squash wedges alongside for about 45 minutes. → Toast the cleaned squash seeds with oil and seasoning until golden and crisp. → Whisk lime juice, olive oil, sesame oil, soy sauce, sugar, grated chili, garlic, chopped herbs, and spring onions into a dressing. → Shred the warm duck, toss with roast squash, seeds, fresh herbs, and dressing, then serve warm.
Cooking Steps
Brief Cooking Order
Cut squash into wedges, toss with olive oil, salt, pepper, and crushed coriander, chili, and cinnamon. → Roast seasoned whole duck at 180°C for 2 hours, and roast squash wedges alongside for about 45 minutes. → Toast the cleaned squash seeds with oil and seasoning until golden and crisp. → Whisk lime juice, olive oil, sesame oil, soy sauce, sugar, grated chili, garlic, chopped herbs, and spring onions into a dressing. → Shred the warm duck, toss with roast squash, seeds, fresh herbs, and dressing, then serve warm.
Introduction
A vibrant, warm Asian-inspired salad featuring tender, slow-roasted shredded duck with crispy skin, paired with roasted spiced pumpkin wedges and crunchy toasted seeds. Everything is brought together with fresh mint, coriander, spring onions, and a punchy sweet-sour lime and soy dressing.
Step 1
Halve and deseed the pumpkins or squashes using a spoon. Clean and set aside the seeds for toasting later. Cut the squash into wedges (boat shapes) and arrange in a single layer in a roasting tray.
Step 2
In a spice grinder or mortar, crush coriander seeds, dried chili, and freshly grated cinnamon. Season the squash wedges with salt, pepper, olive oil, and the ground spice mixture. Toss to coat evenly.
Step 3
Season the whole duck inside and out with salt and pepper, and roast in an oven preheated to 180°C (350°F) for 2 hours until the meat is meltingly tender and the skin is crisp. Roast the spiced squash in the same oven for about 45 minutes until tender and caramelized.
Step 4
Toss the cleaned squash seeds with a little olive oil, salt, pepper, and chili. Roast or pan-toast until golden, crisp, and peanut-like.
Step 5
Prepare the dressing: In a bowl, squeeze the juice of 1.5 to 2 limes, add an equal amount of olive oil, a dash of sesame oil, soy sauce, and unrefined sugar. Finely grate in the fresh red chili and garlic.
Ingredients List
Important Notes
Do not discard the pumpkin seeds; washing, seasoning, and roasting them adds a nutty, crunchy texture to the salad.
Assemble and dress the salad while the roast duck and squash are still warm so the flavors absorb properly.
Grating the chili and garlic instead of mincing releases more aromatic juices and blends seamlessly into the dressing.
Keep the oil-to-acid ratio around 1:1 or slightly higher on lime juice for an authentic, punchy Asian-style dressing.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...