Wash the duck legs and tap them dry. Chop the chili pepper and the peeled ginger, add oil to them and mix. Pour the marinade over the duck legs and toss to coat. Cover and place it in the fridge to let it marinate overnight. Next day, lay the duck legs into a roasting tin and roast on 165ºC for 1H 20M or until red and crispy.
Meanwhile, cut the pumpkin into pieces and wrap each piece in aluminium foil. Place the pieces into the oven. When tender, unwrap them, scoop the pumpkin flesh out of the skin and mash with honey and cream. Salt a little bit.
Serve the duck legs with the pumpkin mash and grilled vegetables.
Cooks in 1H 30M + ripening
Nutrition per serving: 685 kcal