Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the pumpkin, remove seeds, cut into slices and mix with the sesame oil on a baking tray. Season with salt and sprinkle with sesame seeds. Bake in a hot oven for about 30 minutes.
Wash duck breast fillets and dab dry. Cut the white skin into dense longitudinal stripes without damaging the meat. Season the fillets with salt and pepper and place them in a pan with the skin side down. Switch the stove to medium heat. First fry the skin side for about 8 minutes until crispy, then fry the meat side for 2-3 minutes. Season with salt and pepper. Place the fillets on the baking tray and cook in the oven for 5-8 minutes.
Take the fillets out of the oven, cover them and let them rest for about 5 minutes. Wash parsley, shake dry and chop the leaves finely. Crumble the feta. Cut fillets into thin slices. Arrange on a plate with baked pumpkin. Sprinkle parsley, feta and some cayenne pepper on top. Serve with couscous salad.