Spiced Pumpkin Jam with Roast Duck

Cook Time 1 hour and 45 minutes (+ overnight maceration time)

Servings 4-6

Ingredients

1.5kg butternut pumpkin, peeled and grated (reserving a few of the seeds)
2 cups caster sugar
2 cinnamon sticks
1 tsp allspice
3cm piece ginger, thinly sliced
1 orange, juice and zest
1 cup water
1 whole duck, brought to room temperature
Salt
400g baby potatoes

There is natural pectin in fruit seeds and pumpkin seeds. It’s a great idea to add it to the jam so it thickens and gels.

Method

Place the pumpkin and seeds, sugar, cinnamon, allspice, ginger, orange zest and juice in a large bowl. Mix together and place in the fridge to macerate for one hour or even better overnight.

Pour the pumpkin mixture and a cup of water into a large pot and place on medium heat. Simmer for 45 minutes or until the jam thickens and becomes glossy. Portion the hot jam into sterilized jars if not using immediately.

Preheat oven to 190°C. Pat the duck dry, inside and out with paper towelling. Season the duck with salt.

Place the duck on a roasting rack in a baking dish and roast for 40 minutes per kg. Half way through the cooking process add the potatoes, and coat in the duck fat and season with salt. The duck is cooked when it is golden and the juices run clear. Remove the duck from the oven and rest for 20 minutes.

Portion duck and serve with the potatoes and dollop of jam.