Directions

To Cook

1. Pat duck breasts dry with paper towel and score the skin with a sharp knife diagonally 3-4 times. Season skin with salt.
2. Heat a frying pan over a high heat for 2 mins. Place the duck breast into the pan skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and rest in a warm oven 150ºc.
3. Heat oil in a shallow pan and stir fry the red curry paste for 1 mim. Stir in the kaffir lime leaves, lemongrass, chicken stock, coconut cream, fish sauce, cherry tomatoes and pineapple and let it simmer.
4. Add the duck breast to the sauce and simmer for 10 mins.
5. Serve sliced with steamed rice. Note: this curry is also delicious with chicken or pork.