This classic Thai curry, often made with Chinese style roast duck, is a popular restaurant dish. I used fresh pan-roasted duck breasts in this version, although I cheated with a bought curry paste.
To make the curry, fry 2 tablespoons of red curry paste in some coconut oil until it’s fragrant. Add 1 – 2 cans of coconut milk and 6 kaffir lime leaves and allow it to cook until thickening slightly. Meanwhile, preheat your oven to 180ºC (350ºF). Score the skin of your duck breasts and salt liberally. Place them (skin side down) in a cold, heavy, oven-proof fry pan and turn the heat on, cooking over low to medium heat until the skin is crisp and the fat is rendered. Pour off the excess fat from time to time (this will keep well in the fridge and can be used another time). When the skin is crisp and the fat rendered, turn the breasts over and cook in the oven for just a few minutes. If you have a meat thermometer, take the duck out when the temperature reaches 63ºC (145ºF). Rest the duck for 5 minutes while you finish the curry. If there are any juices in the pan, add them to the curry along with 10-12 pitted fresh lychees or a can of drained lychees. When the duck is rested, cut it into pieces and add it to the curry. Add 2 tablespoons of chopped Thai basil and serve immediately with plain or coconut rice.
michelle picker cooks 