Home HealthSalad Roast Duck and Pumpkin Salad

Roast Duck and Pumpkin Salad

Published under: Salad


  • 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


  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.
Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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