Roast Duck & Brown Butter-Thyme Sauce

While the veggies are roasting, trim the green beans. Pick the thyme. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat with a drizzle of olive oil. Add the green beans and cook until tender, 4-5 minutes. Transfer to a bowl, then season to taste.

To a second lined oven tray, add the roast duck breast, skin-side up. Roast until lightly browned and heated through, 8-10 minutes.

When the duck is roasted, return the frying pan to high heat. Once hot, cook the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Transfer to a plate to rest for 5 minutes. Meanwhile, return the frying pan to a medium-high heat. Add the butter and cook until beginning to brown, 2-3 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Remove from the heat, then season to taste.

To the bowl with the green beans, add the rocket leaves, grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine.