Roast Duck Breast & Thai Red Curry Veggies

While the rice is cooking, roughly chop capsicum. Slice red onion into thick wedges. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

When veggies have 10 minutes remaining, pat roast duck breast dry with paper towel. Lightly score the skin, then rub with a good pinch of salt. Place roast duck breast (reserve liquid from the packet for the curry), skin-side up on the roast veggie tray. Roast until lightly browned and heated through, 6-7 minutes. Heat a medium frying pan with a drizzle of olive oil over medium-low heat. When pan is hot, sear roasted duck, skin-side down, until skin is golden brown, 6-8 minutes. Transfer to a plate to rest.

TIP: For even browning, press down on the duck in the frying pan using a spatula.

SPICY! The curry paste is mild, but use less if you're sensitive to heat. While the duck is roasting, finely chop garlic. Roughly chop Asian greens. In a large saucepan, heat a drizzle of olive oil over mediumhigh heat. Add garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add coconut milk, the brown sugar, water (for the curry) and reserved liquid from the duck packet. Stir to combine and cook until slightly thickened, 2-3 minutes.

Add Asian greens, the soy sauce and roasted veggies and cook, stirring, until greens are wilted, 1-2 minutes.