Thai red curry duck

Step 1

Pat duck breasts, dry with paper towel and score the skin with a sharp knife diagonally 3 -4 times. Season skin with salt. Heat a frying pan over a high heat for 2 minutes; place the duck breast into the pan skin side down for 5 minutes until skin is crisp and golden. Turn and cook for a further 4 minutes. Remove and rest in a warm oven 150.

Step 2

Heat oil in a shallow pan and stir fry the Valcom Red Curry Paste for 1 minute, stir in the makrut lime leaves, lemon grass, master stock, coconut cream and Squid Brand Fish Sauce and simmer.

Step 3

Add the duck breast to the sauce and simmer for 10 minutes.

Step 4

Serve sliced with steamed rice, Asian greens and garnish with fried basil leaves.