Thai Red Duck Curry






2 tablespoons vegetable oil

10oz (approx. 2) fresh duck breast fillets, pat dry

Salt to taste

1 red onion, cut into thin wedges

1 x 285g packet Street Kitchen Red Thai Curry Kit

5oz tinned pineapple slices in juice, drained, quartered

1/2 x 10oz punnet cherry tomatoes

Thai basil, mint leaves and sliced red chilli for garnish

Steamed jasmine rice and roti to serve


Brush the oil over duck breasts and season with salt. Heat a non-stick frying pan over medium heat. When hot, add duck breasts skin-side down. Cook for 4-5 minutes or until the skin is golden and crisp. Turn and cook for 3-4 minutes or until just cooked through. Transfer to a plate. Cut into 1cm slices

Discard excess oil, retaining 1 tbsp. Return pan to medium heat. Add spice pack and cook for 5 seconds. Add onion and cook for 3 minutes or until softened.
Stir in curry paste, coconut milk sachet, pineapple, tomatoes and 1/2 cup water. Stir until combined. Bring to the boil and simmer for 2 minutes. Nestle duck into sauce and simmer for 5 minutes or until duck is cooked through and sauce thickens. Spoon rice into serving bowls. Top with curry and garnish with basil and mint leaves and sliced red chilli. Serve with extra grilled roti.