Roast Duck Breast & Red Curry Veggies

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

TIP: If your oven tray is crowded, divide between two trays.

When the veggies have 10 minutes remaining, place the roast duck breast (reserve the liquid from the packet for the curry), skin-side up on the veggie tray. Roast until lightly browned and heated through, 8-10 minutes. Heat a medium frying pan over a high heat. When the pan is hot, cook the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Set aside on 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 the garlic. Roughly chop the Asian greens. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. Add the coconut milk, brown sugar, the water (for the curry) and reserved liquid from the duck breast packet. Stir to combine and cook until slightly thickened, 2-3 minutes.

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