Directions

To Make

1. Wash duck breasts and pat dry with paper towel before scoring the skin with a sharp knife diagonally 3-4 times. Season skin with salt.
2. Heat a frying pan over high heat for 2 mins. Place the duck breast into the pan and cook skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and let duck breasts rest in a warm oven at 150ºC.
3. Heat oil in a shallow pan and stir fry the red curry paste for 1 min. Stir in the kaffir lime leaves, lemongrass, chicken stock, coconut cream, fish sauce, half the cherry tomatoes, pineapple and capsicum, and let it simmer until it begins to smoke.
4. Add the duck breast to the sauce and simmer for a further 10 mins.
5. Remove duck from the pan and slice. Plate sliced duck in a bowl with sauce. Garnish with the remaining cherry tomatoes and lemongrass. Ready to serve.