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, pre-heat grill to high. Pat roast duck breast dry with paper towel, then rub with a good pinch of salt. 

• Place duck (reserve liquid from the packet for the curry), skin-side up on a foil-lined oven tray. Grill until heated through and starting to brown, 10-14 minutes.  

• When the duck has almost finished grilling, heat a drizzle of olive oil in a large frying pan over medium heat. Transfer grilled duck to frying pan, skin-side down and cook until skin is golden brown, 3-5 minutes. 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 grilling, 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.