Roast Duck & Onion Chutney Sauce

• While the veggies are roasting, trim green 
beans. Pick thyme. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook the green beans
until tender, 4-5 minutes. Transfer to a medium 
bowl, then season to taste. 

• Remove label from roast duck breast tray (do 
not peel or puncture the plastic film). Microwave 
on high for 3 minutes.
• Carefully remove plastic film. Using a paper 
towel, pat the duck skin dry, then rub with a 
good pinch of salt.
• Return frying pan to medium heat with a drizzle 
of olive oil. Cook duck, skin-side down, until 
skin is golden brown, 3-5 minutes. Transfer to a 
plate to rest. 

• Wipe out frying pan and return to medium heat 
with the butter and cook until starting to brown, 
2-3 minutes.
• Add garlic and thyme and cook until fragrant, 
1 minute. Remove from heat, stir in onion 
chutney and season to taste. 

• To the bowl with green beans, add rocket 
leaves, Parmesan cheese (see ingredients)
and a drizzle of white wine vinegar. Toss 
to combine.