Carve hole in pumpkin. Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds fully. This process will help to crisp up the seeds during roasting.
Roast the seeds at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes. When the seeds give a nutty aroma and golden brown color, they are ready!
Create a warm and inviting meal for your family with the rich smells and taste of roasted duck, perfect for any special gathering.
Makes about 6 servings
Ingredients:
1 (5-pound) whole duck
2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
2 large sweet onions, quartered
4 stalks celery, halved
3 large green bell peppers, seeded and halved
4 heads garlic, halved
2 tablespoons firmly packed light brown sugar
1 tablespoon unsalted butter, melted
Instructions:
Preheat oven to 425°.
Using a sharp knife, prick skin of duck; sprinkle duck with Slap Ya Mama Original Blend Cajun Seasoning.
In a large oval Dutch oven, place onion celery, bell pepper, and garlic in an even layer; place duck on top.
Roast until skin is light golden brown, about 40 minutes. Reduce oven temperature to 400°, and roast until a meat thermometer inserted in thickest portion registers 170°, about 50 minutes more.
In a small bowl, stir together brown sugar and melted butter until smooth. Brush over duck skin during last 10 minutes of cooking. Let stand for 15 minutes before slicing.
