Asian‑Inspired Warm Pumpkinand Duck Salad

Preheat the oven to 350°F.

Pumpkin boats are hollowed and scooped out seeds and pulp.

Pumpkin boats are placed on a baking tray.

Toss pumpkin boats with olive oil, salt, pepper, a pinch of red chili, coriander seeds, cinnamon and a little more olive oil; roast at 350°F for about 45 minutes until tender and lightly caramelised.

Season the whole duck inside and out with salt and pepper, place it in the oven alongside the pumpkin and roast for about 2 hours, turning halfway through, until the meat is tender and the skin is crisp.

Roast duck and pumpkin in a brick oven.

While the pumpkin and duck roast, toast pumpkin seeds in a dry pan until golden and set aside.

Prepare the dressing: combine lime juice, vegetable oil, sesame oil, soy sauce, unrefined sugar, grated garlic, grated red chili, and the white‑part slices of spring onion; whisk until emulsified.

Roasted duck is removed from the oven and placed in a copper roasting pan.

When the duck is done, let it rest briefly, then pull the meat off the bone with two forks, shredding it into bite‑size pieces.

In a large bowl, combine the roasted pumpkin flesh, shredded duck, toasted pumpkin seeds, mint leaves, coriander leaves, the green‑part slices of spring onion, and any remaining pumpkin flesh you like.

Drizzle the Asian dressing over the warm salad and toss gently with your fingers until everything is evenly coated.

Taste and adjust seasoning with extra lime juice or salt if needed, then serve the salad warm, garnished with a few extra pumpkin seeds and fresh herbs.