Steamed Kabocha Stuffed with Smoked Duck and Vegetables (3 Servings)

Rinse the squash; make a few small steam vents in its skin. Place securely on a microwave-safe plate.

Microwave for roughly 5–10 minutes until soft enough to cut. Check as size and power vary; beware steam and cool until safe to handle.

On a non-slip board, cut a lid from the top and scoop out seeds and fibers. If still hard, soften further instead of forcing the knife.

Cut onion, bell pepper and carrot into roughly 2 cm pieces; prepare the garlic.

Warm the duck over medium heat in a skillet, then cook vegetables and garlic in the rendered fat until the onion is translucent. Follow package heating directions.

Stir in oyster sauce and pepper, then fill the squash loosely without packing tightly.

Steam for about 20–30 minutes. The squash must be fork-tender and the center of the filling at least 74°C/165°F on a thermometer; cook longer if needed.

Carefully remove, allow to cool briefly, then cut into wedges and serve with the filling. Beware hot steam.