Prime Duck & Roasted Root Veggies

• While the veggies are roasting, trim green beans. 
Pick thyme leaves. Finely chop garlic. 
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook green beans, tossing, 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 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. 

• Return frying pan 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, then stir in onion chutney and 
season to taste. 

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