Roasted Duck & Pineapple Thai Red Curry

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A roasted duck & pineapple Thai Red curry recipe that will challenge your local restaurant

The sweet juices from the canned pineapple to sweeten the curry during cooking process plus the chopped fresh tomato adds a touch of acidity. These tiny additions allow the trinity of sweet (from sugar), sour (from lime) & salty (from fish sauce) to shine.

INGREDIENTS

2 tbs red Thai curry paste
1 can of coconut milk
1 diced potato
1 duck breast
1/2 red onion chopped
1 inch ginger thinly sliced
1/2 diced tomato
Small can of pineapple diced
Curry leaves
Coriander leaves
Sugar
Lime
Fish sauce

METHOD

1. Start by sizzling curry leaves in hot oil for 10 seconds
2. Add curry paste + onion & fry for one minute
3. Add half the can of coconut milk & cook for one minute
4. Add rest of coconut milk, potatoes & cook for 5 minutes
5. In another pan, sear the duck breast fat side down till fat rendering out before allowing to rest for five minutes, then slice thinly
6. Add duck to curry to finish its cooking
7. Season curry with fish sauce, sugar & lime juice in roughly 3:2:1 ratio - taste & adjust to your taste

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