Ingredients

Duck

• 4 duck breast
• maldon salt
• 1/2 tsp ground coriander

Curry

• 1 can coconut milk
• 1 tbsp red curry paste
• 2 garlic cloves crushed
• 1 generous tsp grated or finely chopped ginger
• 2 tbsp finely chopped coriander
• 100g bean sprouts
• 100g fresh peas or mange tout (snow peas cut into 3)
• 2 tbsp Thai fish sauce
• juice of 1/4 lime
• 1 large red chilli, deseeded, finely chopped
• 3 tbsp coriander finely chopped
• 3 tbsp sliced, holy basil or the regular basil
• 200g pineapple pieces (canned or fresh)

To Serve

• steamed rice
• 4 tbsp roasted cashews, roughly chopped
• deep fried shallots (available from east-asian grocers and supermarkets), optional

Method

1. Curry: Place a medium saucepan over a moderate high heat. Place the curry paste in the pan with a couple of spoonfuls of the coconut milk and stir until well combined. Gradually stir in the remaining coconut milk with the ginger,garlic and 2 tbsp of finely chopped coriander and bring to the boil. Reduce to simmer and leave to cook for 8 minutes.
2. Duck: Slice the fat in a lattice fashion so that they are in small squares. Heat a pan over a high heat. Rub salt into the fat and season the flesh with salt and the ground coriander. Reduce the heat a little and cook the duck fat side down for 5 minutes. Turn the duck over and cook for a further 3-6 minutes (according to how well cooked you like them cooked). Remove from the heat and keep warm until ready to serve.
3. To Finish: Add the peas to the curry and simmer for a couple of minutes so that the peas are just cooked. Stir in the remaining ingredients and cook for 1-2 minutes so all the ingredients are hot. Serve.
4. To Serve: Distribute the curry among serving bowls or plates. Place the duck breast on the curry (you may wish to slice the duck into 5-7 slices width wise and fan them out onto the curry). Scatter over cashews and deep fried shallots (optional). Accompany with steamed rice.