Roast Duck and Pumpkin Salad is one of those recipes that looks fancy but comes together with minimal fuss. You start with a Chinese roast duck from your local Asian market, which means you skip the hours of prep and still get that rich, crispy-skinned meat.
The pumpkin roasts alongside the duck, turning sweet and tender at the edges, and the whole thing gets tossed with peppery Asian greens and a dressing that balances sweet, salty, and tangy notes. I make this when I want something special without spending all day in the kitchen. The warm pumpkin and duck paired with cool, crisp greens creates a satisfying contrast that works any time of year.
About the Recipe
You should try this salad because it delivers restaurant quality flavor with very little active cooking time. The Chinese roast duck comes already seasoned and cooked, so you just warm it through while roasting the pumpkin. That means you focus on cutting vegetables and whisking together a five ingredient dressing.
The result tastes complex and layered, with the sweet pumpkin playing off the savory duck and the bright, zingy dressing tying it all together. It makes an excellent choice when you want to impress guests or treat yourself to something different on a weeknight.
Why you will love this recipe
This salad offers real depth of flavor without requiring advanced cooking skills. The roasted pumpkin gets caramelized edges that add a hint of sweetness, while the duck brings richness and a meaty texture that makes the dish feel satisfying. The Asian greens and fresh coriander keep everything light, and the sweet chili dressing adds just enough tang and heat to wake up your palate.
I always toast extra sesame seeds because they add a nutty crunch that makes each bite more interesting. Because you buy the duck already cooked, you skip the most time consuming part and still end up with a dish that feels special and complete.
Roast Duck and Pumpkin Salad
Cooking Tips
Make sure you cut the pumpkin into even pieces so they roast at the same rate. Stirring the pumpkin halfway through helps it brown evenly on all sides. When you wrap the duck in foil, leave a little room for steam to circulate, which keeps the meat moist as it warms. Let the pumpkin cool slightly before tossing it with the greens, that way the leaves stay crisp instead of wilting. Toast the sesame seeds in a dry pan over medium heat, shaking often, until they smell fragrant and turn light golden brown.
Serving and Storing Suggestions
This recipe serves four as a main course or six as a side dish. Prep time takes about fifteen minutes, and total cooking time runs around twenty five minutes. Serve the salad soon after dressing it to keep the greens fresh and crisp. You can roast the pumpkin and warm the duck a few hours ahead, then assemble everything just before serving. Store any leftovers in an airtight container in the fridge for up to two days, though the greens will soften over time.
Similar Recipes
- Thai Chicken Salad with Peanut Dressing
- Warm Bacon and Butternut Squash Salad
- Asian Inspired Pork and Cabbage Slaw
- Seared Duck Breast with Orange and Fennel Salad
- Roasted Vegetable Salad with Miso Dressing
Nutrient Benefits
Butternut pumpkin provides vitamin A and fiber, supporting eye health and digestion. Duck meat offers protein and B vitamins, particularly B12, which helps with energy production. Asian greens like mizuna and tatsoi add vitamin K and folate, important for bone health and cell function. Sesame seeds contribute healthy fats and minerals such as calcium and magnesium. The dressing stays relatively light because it relies on rice vinegar and a small amount of oil, keeping the overall calorie count reasonable while still delivering plenty of flavor.
Roast Duck and Pumpkin Salad
Ingredients
- 1 Chinese Roast Duck
- 600 gms Butternut Pumpkin
- Light Olive Oil
- Salt
- Ground Black Pepper
- 100 gms Asian Leaves (mizuna, tatsoi)
- 5 to 6 sprigs Coriander
- 2 Spring Onions (finely sliced)
- 1 1/2 tbsp Sesame Seeds (toasted)
For the Dressing:
- 1/4 cup Sweet Chilli Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Water
- 2 tsp Sugar
Instructions
- Wrap the duck in foil.
- Cut the pumpkin into 4 cm pieces.
- Place the pumpkin in a baking tray lined with baking paper.
- Sprinkle generously with oil, salt and pepper.
- Stir to coat evenly.
- Place the pumpkin in a preheated oven at 220C, with the wrapped duck on a tray on another shelf.
- Bake for 20 to 25 minutes until tender.
- Remove the pumpkin and leave to cool.
- Remove the duck, unwrap and remove the breasts and legs, reserving any juices.
- Cut the duck meat into chunks.
- Mix the duck and pumpkin with the Asian leaves, coriander sprigs and spring onions.
- To make the dressing, mix all the ingredients in a bowl and stir until sugar has dissolved.
- Add the reserved duck juices as well.
- Pour the dressing over the salad and mix lightly.
- Sprinkle sesame seeds on top.
- Serve.
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Frequently Asked Questions
Can I use a different type of roast duck?
Yes, any fully cooked roast duck works well in this recipe. Look for Chinese style roast duck at Asian markets, or use a duck from a specialty butcher. Just make sure it is already cooked so you only need to warm it through.
What can I substitute for Asian leaves if I cannot find them?
Baby spinach, arugula, or mixed salad greens make good substitutes. You want something with a bit of freshness and texture that will not wilt immediately when tossed with the warm ingredients.
How do I know when the pumpkin is done roasting?
The pumpkin should feel tender when pierced with a fork and have golden brown edges. It typically takes twenty to twenty five minutes at 220C, but check after twenty minutes to avoid overcooking.
Can I make the dressing ahead of time?
Surely. Mix all the dressing ingredients except the reserved duck juices and store it in the fridge for up to three days. Stir in the duck juices just before serving so the dressing stays fresh and balanced.
Is this salad served warm or cold?
This salad works best served slightly warm. The pumpkin and duck should still have some warmth when you toss them with the cold greens, creating a nice temperature contrast that makes the dish more interesting.
1 comment
This recipe is wonderful—thank you for sharing!