Roast Duck Breast & Thai Red Curry Veggies
with Jasmine Rice & Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Red Onion
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
360 g
Roast Duck Breast
1 packet
Coriander
2
Garlic
1 packet
Asian Greens
1
Capsicum
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Add the water (for the rice) to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
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.
Slice roast duck breast. Divide jasmine rice between bowls. Spoon over the Thai red curry veggies. Top with duck and crushed peanuts. Tear over coriander to serve.
