Roast Duck Breast & Thai Red Curry Sauce

• While the rice is cooking, roughly chop
capsicum. Slice red onion (see ingredients)
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 skin dry, then rub with a good pinch 
of salt.
• In a large frying pan, heat a drizzle of olive oil
over medium 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 (see ingredients) 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.