Roast Duck Breast & Red Curry Veggies
with Jasmine Rice & Roasted Cashews
You'll be pleasantly surprised how easily this decadent dish comes together. The secret? A handful of hacks, including a helping hand from our mild Thai red curry paste. Don't forget the coriander garnish - it s really makes the dish sing.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
capsicum
1
red onion
1 packet
Roast Duck Breast
2 clove
garlic
1 tin
coconut milk
1 bag
coriander
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
Asian greens
½ packet
mild Thai red curry paste
Not included in your delivery
olive oil
1 tbs
brown sugar
1 drizzle
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Add the water(for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, then stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek.
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.
Slice the roast duck breast. Divide the jasmine rice between bowls. Spoon over the Thai veggie red curry. Top with the duck and roasted cashews. Tear over the coriander.