Duck legs with 5-spice roasted Hokkaido pumpkin
Spiced Hokkaido pumpkin wedges meet crispy “Duke Leg” duck – try our simple yet refined recipe, infused with 5-spice aromas, for a festive autumn highlight.
People:For 4 persons
Cooking time:40 minutes
Difficulty level:
Easy
Recipe by:AUMAERK CULINARY TEAM
Ingredients
Bake the pumpkin
| 1 piece | Hokkaido pumpkin |
| 3 tbsp. | Olive oil |
| 2 tsp. | 5-Spice spice mix (ginger, cinnamon, cloves, chili powder, cumin) |
| some | salt |
Sesame-Dip
| 1 glove | garlic |
| 2 tbsp. | Tahini |
| 100 g | yogurt |
| 1 tsp. | lemon zest |
| 1 tbsp. | lemon juice |
| some | sea salt |
| some | pepper |
Entenkeulen
| 4 Stück | Entenkeulen "The Duke Leg" |
Anrichten
| 2 EL | Pignoli (Pinienkerne), geröstet |
Preparation steps
Bake the pumpkin
- Preheat the oven to 200°C fan oven.
- Line a baking tray with baking paper.
- Clean the Hokkaido, remove the seeds and cut the pumpkin into wedges.
- Mix with olive oil, the spice mix and salt.
- Roast the spiced pumpkin slices in the oven (middle shelf) for approx. 40 minutes.
Duck legs
- Prepare the “The Duke Leg” duck legs according to the instruction.
Sesame-Dip
- Peel and finely chop the garlic.
- Mix the remaining ingredients with the chopped garlic.
- Season to taste with salt and pepper.
Arrange
- Arrange the pumpkin wedges on plates, drizzle with sesame dip, sprinkle with roasted pine nuts, and serve alongside the juicy duck legs.
The AUMAERK meat
