Brush 1 tablespoon of oil over duck breast and season. Heat a non-stick frying pan over a medium-high heat. When hot add duck breast, skin-side down. Cook for 3 minutes or until skin is golden and crisp. Turn and cook for 3 minutes or until just cooked through. Transfer to a plate. Cut into 3cm pieces
Heat remaining oil in pan over medium heat and add onion and cook for 4 minutes or until softened. Add dry spice sachet and flash fry for 5 seconds
Stir in Red Thai Curry paste, coconut milk, and 1/2 cup water. Bring to the boil and simmer for 2 minutes. Add pineapple, tomatoes and duck. Simmer for 10 minutes or until duck is warmed through and sauce thickens
Spoon rice into serving bowls. Top with curry and garnish with basil leaves, and sliced chilli
Just like a bought one!! Or maybe even better. Much simpler than I thought it would be. Given me confidence to try other duck dishes.
Highly recommend and easy to double to impress any guests.. I now make this about every 2 weeks or so.