Roast Duck Breast & Thai Red Curry

• 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, 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 paper towel, pat duck dry, then 
rub with a good pinch of salt. 
• In a large frying pan, heat a drizzle of olive oil over 
medium high heat. Cook duck, skin-side down, until 
skin is golden brown, 3-5 minutes. Transfer to a 
plate to rest. 

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

• While the duck is cooking, finely chop garlic. 
Roughly chop Asian greens. 
• SPICY! The curry paste is mild, but use less if you're 
sensitive to heat. Wipe out frying pan and return to 
medium-high heat with a drizzle of olive oil. Add 
garlic and mild Thai red curry paste and cook until 
fragrant, 1 minute. 
• Add coconut milk, the brown sugar and water 
(for the curry). 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.