紅咖喱鴨Red Curry with Roast Duck and Pineapple

Prep 15 min·Cook 30 min·Rest 5 min

1. 1You're here
   Step 1.

   Pat the duck dry, score the skin in a criss-cross without cutting into the meat, and rub with salt.

   2 Duck breasts, skin on½ tsp Salt

   Knife work
2. 2
   Step 2.

   Put the duck skin-side down in a cold frying pan, then turn the heat to medium. Cook for 10–12 minutes, pouring off the fat now and then, until the skin is deep golden and crisp.

   2 Duck breasts, skin on

   11 minPan-fry

   Wok-chan's tip鑊仔貼士

   Starting cold renders the fat slowly so the skin crisps instead of burning. Keep the duck fat for roast potatoes.
3. 3
   Step 3.

   Turn and cook the flesh side for 2–3 minutes for pink, then rest on a board for 5 minutes and slice thickly.

   2 Duck breasts, skin on

   3 minPan-fryKnife work
4. 4
   Step 4.

   Spoon the thick coconut cream into a wok with 1 tbsp of the duck fat and fry for 3 minutes until the oil separates. Add the curry paste and fry for 2 minutes.

   400 ml Full-fat coconut milk, unshaken3 tbsp Red curry paste (store-bought)optional: 4 tbsp Thai Red Curry Paste

   5 minStir-fry
5. 5
   Step 5.

   Add the rest of the coconut milk, the stock, lime leaves, pineapple and tomatoes. Simmer for 5 minutes.

   400 ml Full-fat coconut milk, unshaken150 ml Chicken stock4 Makrut lime leaves, torn200 g Pineapple chunks (fresh or tinned in juice)8 Cherry tomatoes

   5 minSlow-simmer soup
6. 6
   Step 6.

   Season with fish sauce and palm sugar, then slide in the duck slices for 1 minute just to warm through.

   1½ tbsp Fish sauce1 tbsp Palm sugar (or soft brown sugar)2 Duck breasts, skin on

7. 7
   Step 7.

   Off the heat, stir in the basil and chilli. Serve with jasmine rice.

   15 g Thai sweet basil, a large handful1 Red chilli, sliced300 g Jasmine rice, to serve