Seared Duck a L'Orange

• Meanwhile, trim baby broccoli and halve lengthways. Roughly chop silverbeet. • Finely chop garlic. Zest orange (see ingredients) to get a pinch, then juice the whole orange. • Pick thyme leaves and finely chop.

• Remove label from the 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 the 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.

• While duck is resting, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook baby broccoli with a dash of water, tossing, until just slightly tender, 2 minutes. • Add silverbeet and cook until tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

• While veggies are cooking, combine caramelised onion chutney, salt, orange zest, orange juice and the vinegar in a medium bowl. • Return frying pan to medium heat with a drizzle of olive oil. Cook thyme and remaining garlic until fragrant, 30 seconds. • Add orange juice mixture and simmer until thickened, 1-2 minutes. Remove pan from heat, then stir through the butter, until melted.