Red Duck Curry

Ingredients:

• 2 Luv-a-Duck Duck Breasts, thinly sliced with fat on
• Salt & pepper
• 195g Thai red curry paste
• 2 tbsp extra virgin olive oil
• 1 brown onion
• 4 cloves garlic
• 1 block tofu
• 1 bunch coriander
• 1 stalk curry leaves
• 1 bunch garlic chives
• 2 spring onions
• 1 x (270ml) coconut milk
• 2 cups stock
• 1 red chilli
• 1 green chilli

To serve

• 1 spring onion, greens thinly sliced
• Coconut cream

Method: 

1. Thinly slice duck breast with the skin on, place in a bowl and season with salt, pepper and a generous spoonful of red curry paste, stir to coat the duck and set aside.
2. Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
3. Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste.
4. Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce to a simmer, cook down for 20 minutes.
5. Serve with a dollop of coconut cream and thinly sliced spring onion.