Method

1. Preheat the oven to 180°C.
2. Heat half the oil in a fry pan on high heat. Add duck breasts to the pan and cook for 3 mins, then flip and cook for another 3 mins on the other side.
3. Place duck on an oven proof tray and roast for 10 mins. Remove duck from pan and cover with foil, resting for 10 mins before thinly slicing.
4. Meanwhile prepare the curry. Heat remaining oil in a large wok or fry pan. Fry off green curry paste for 30 seconds until fragrant, then add the coconut milk and 1 cup of water. Bring to a boil, then reduce heat to a simmer.
5. Add the brown lentils, snow peas, and broccolini and simmer for another 7 mins.
6. Arrange the duck on a large plate, then top with green curry sauce and vegetables. Serve with brown rice and a wedge of lime.

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