Tropical Duck Curry

Prepare the Duck Breast

Lightly score the skin of the duck breast in a crisscross pattern (don’t cut into the meat).
This will help render the fat.
Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook for another 3-5 minutes until the meat is cooked to your liking (medium-rare to medium is ideal).
Remove the duck from the pan and let it rest for 10 minutes.
Slice thinly before adding to the curry.

Make the Curry

In a large saucepan or wok, heat the cooking oil over medium heat.
Add the red curry paste and sauté for 1-2 minutes until fragrant.
Gradually stir in the coconut milk, ensuring the paste is fully incorporated.
Add the chicken stock, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.

Add Ingredients

Add the pineapple chunks, grapes, and cherry tomatoes to the curry. Simmer for 5 minutes to soften slightly.
Add the sliced duck breast and simmer for another 2-3 minutes to heat through.

Serve

Remove from heat and stir in Thai basil leaves. Garnish with red chili slices, if desired.
Serve hot over jasmine rice or rice noodles with lime wedges on the side.