Roast Duck Breast & Thai Red Curry Veggies

While the rice is cooking, roughly chop capsicum. Slice 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, 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, 8-10 minutes. Heat a medium frying pan over high heat. When pan is hot, sear duck, skin-side down, until skin is golden brown, 1-2 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 medium-high 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.