Roast Duck & Chargrilled Capsicum Relish

• Return the frying pan to medium heat.
• Season duck breast on both sides and place, skin-side down, in the hot pan.
• Cook until skin is crisp, 12 minutes.
• Increase heat to high and turn to sear flesh on all sides until browned, 1 minute.
• Transfer duck to a lined oven tray and roast until cooked through, 10-12 minutes. Transfer to a plate to rest for 5 minutes.

• While the duck is cooking, bring a medium saucepan of salted water to the boil.
• Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. Drain and return to the pan.

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook courgette, tossing, until golden, 5-6 minutes.
• Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add the water and cook until slightly reduced, 1-2 minutes.
• Remove from heat, then stir through cooked risoni, baby leaves, grated Parmesan cheese and the butter. Season to taste.

• Meanwhile, in a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.