Roast Duck and Pumpkin Salad

181

Ingredients:

• Chinese Roast Duck – 1
• Butternut Pumpkin – 600 gms
• Light Olive Oil
• Salt
• Ground Black Pepper
• Asian Leaves – 100 gms (mizuna, tatsoi)
• Coriander – 5 to 6 sprigs
• Spring Onions – 2, finely sliced
• Sesame Seeds – 1 1/2 tblsp, toasted

For the Dressing:

• Sweet Chilli Sauce – 1/4 cup
• Light Soy Sauce – 1 tblsp
• Rice Vinegar – 1 tblsp
• Water – 1 tblsp
• Sugar – 2 tsp

Method:

1. Wrap the duck in foil.
2. Cut the pumpkin into 4 cm pieces.
3. Place the pumpkin in a baking tray lined with baking paper.
4. Sprinkle generously with oil, salt and pepper.
5. Stir to coat evenly.
6. Place the pumpkin in a preheated oven at 220C, with the wrapped duck on a tray on another shelf.
7. Bake for 20 to 25 minutes until tender.
8. Remove the pumpkin and leave to cool.
9. Remove the duck, unwrap and remove the breasts and legs, reserving any juices.
10. Cut the duck meat into chunks.
11. Mix the duck and pumpkin with the Asian leaves, coriander sprigs and spring onions.
12. To make the dressing, mix all the ingredients in a bowl and stir until sugar has dissolved.
13. Add the reserved duck juices as well.
14. Pour the dressing over the salad and mix lightly.
15. Sprinkle sesame seeds on top.
16. Serve.