Thai red duck curry

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• 500 g Duck breasts
• 1/4 tsp Salt
• 1/4 tsp White pepper
• 115 g Red curry paste
• 2 cloves Garlic
• 2 teaspoons Ginger
• 1 cup Chicken broth
• 400 ml Coconut milk
• 8 each Kaffir lime leaves
  Ingredient note

  Reviewed four-serving planning amount; original source ingredient wording is retained in source metadata.
• 2 teaspoons Sugar
• 2 teaspoons Fish sauce
• 120 g Green beans
• 1 cup Thai basil
• 12 each Lychees
• 1 1/4 cups Pineapple chunks
• As needed Jasmine rice
• As needed Cilantro
• As needed Red chili

1. Slash duck skin, season. Cold pan, no oil, 10 min medium low (weigh down duck) until golden. Reserve 3 tbsp fat. Finish in oven 8 min (target 60°C/140°F, medium), rest. Sauté curry paste in duck fat with garlic and ginger, add stock, reduce by half, add coconut, fish sauce, sugar, lime leaves, simmer 2 min. Add beans, simmer 3 min, add lychees or pineapple, simmer 2 min. Slice duck, serve!
2. Preheat the oven to 180°C/350°F (160°C fan-forced).
3. Score - Sprinkle half the salt and pepper on the flesh of the duck. Turn. Use a sharp knife to make 5 or 6 diagonal scores on the skin of the breast. Don't pierce the flesh and don't cut all the way to the edge of the skin (Note 8). Pat the skin dry with paper towels, sprinkle with remaining salt and pepper.
4. Cold pan, no oil - Don't turn the stove on yet. Use an oven-proof pan (any type). Place the duck skin side down in the cold pan, no oil required. Place another pan on top to lightly weigh the duck down (keeps skin flat).
5. Cook 10 minutes - Turn the stove onto medium low. Cook for 10 minutes or until the skin is golden and crispy. Fat will melt out of the duck skin and it will cook in its own fat. (Note 8)
6. Reserve duck fat - Pour off 2 to 3 tablespoons of the duck fat into the pan you will use to make the curry sauce.
7. Oven 8 minutes - Once the skin is crispy, turn and cook the flesh side for 1 minute. Then transfer the pan to the oven for 8 minutes or until the internal temperature is 60°C/140°F (medium, Note 9)
8. Rest - Transfer to a rack or plate and rest for 5 minutes until ready to assemble the curry.
9. Sauté curry paste – Heat the duck fat (from step 6 above) on medium heat in a deep skillet. Cook the curry paste, garlic and ginger for 4 to 5 minutes. It will dry out and darken in colour, and substantially improves the flavour (especially store bought, but even homemade).
10. Sauce – Add chicken stock, stir, then simmer rapidly to reduce by half (2 -3 minutes). Stir in coconut milk, hand-crushed kaffir lime leaves, sugar and fish sauce. Simmer gently on medium for 2 minutes.
11. Add ins - Add the beans, simmer for 3 minutes until just cooked. Add the lychees or pineapple, simmer 1 minute. Taste and add a tad extra fish sauce if it needs salt.
12. Spoon some sauce in to cover the base of a large deep platter or wide bowl.
13. Slice duck breast, just shy of 5mm / 0.2" thick. Place on the sauce, fanning it out slightly to expose the pink flesh.
14. Remaining sauce - Spoon the remaining sauce, lychees etc around the duck, avoiding the duck skin.
15. Garnish with Thai basil leaves, coriander, chilli and lime wedges.
16. Serve - Take to the table with flourish and serve with jasmine rice!