Use a small sharp knife to score the skin of the duck. Be careful not to cut through to the flesh. Place the duck into a large baking tray or cast iron pot.
In a small bowl combine the honey, orange and salt and pepper. Use a pastry brush to coat the duck with half the mixture. Place in the oven and bake for 1 hour.
Remove from the oven and spread the pumpkin around the edge of the duck, then coat the duck with the remaining orange sauce. Return to the oven for a further 1 hour then remove duck from the oven and let sit for 10 minutes.
To prepare the salad, combine the spinach, cherry tomatoes, pomegranate seeds and pumpkin in a bowl. Serve with the duck.
