Red curry with duck, pineapple and basmati rice

Method

1. 01

   Fry the duck breasts skin-side down until the fat has rendered and the skin is crispy, turn and finish cooking. Let rest.

2. 02

   Fry the curry paste in the duck fat and pour in the coconut milk.

3. 03

   Add the lime leaves, pineapple and tomatoes and simmer for five minutes.

4. 04

   Slice the duck and add it to the curry just before serving.

5. 05

   Serve with freshly cooked basmati rice.