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Preheat oven to 350 degrees F. Wash duck and pat dry — season with salt and pepper. Place in a tray and roast for 2 hours.
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Cut squash into wedges, place into a roasting tray and drizzle with ½ tbsp olive oil. Sprinkle on coriander seeds, salt, pepper, and chili. Once the duck has been cooking for 1 hour and 15 minutes, roast the squash for 45 minutes.
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In the meantime, combine the remaining oil, lime juice, soy sauce, and sesame oil. Stir in chopped coriander and sliced green onion.
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After 2 hours, shred the duck with two forks and place into a large bowl. Mix in mint and dressing, tossing together. Plate and serve.