Thai Red Duck Curry

Serves 4 to 5

prepPreheat oven to 180°C / 350°F (160°C fan-forced)
3 duck breasts, skin on, boneless (500 g / 1 lb total)	Score & pat duck, season	Pan sear skin-side down 10 min on low	Sear flesh 1 min, roast 350°F 8 min	Rest duck 5 min, slice
Salt and pepper to taste
2 tbsp Thai red curry paste (115 g / 1/2 cup)	Sauté curry paste, ginger, garlic 4–5 min	Add stock, simmer until halved	Add coconut milk, fish sauce, sugar, lime leaves	Add green beans, simmer 3 min	Add lychees, simmer 1 min, fold in basil
1 tbsp ginger, minced
2 cloves garlic, minced
1 cup / 240 ml chicken stock
1 can (400 ml / 13.5 fl oz) coconut milk, full fat
1 tbsp fish sauce
1 tsp sugar
3 to 4 makrut lime leaves, fresh
200 g / 7 oz green beans, trimmed
1.5 cups / 225 g fresh lychees, peeled and pitted
1/2 cup / 10 g Thai basil leaves, fresh
Red chilli, sliced (optional garnish)
Thai basil leaves, extra (garnish)
Coriander / cilantro leaves (garnish)

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