Ingredients
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Method
- 1
Score the duck skin in a criss-cross pattern. Season and place skin side down in a cold frying pan. Turn the heat to medium and cook for 8 minutes until the skin is golden and crisp.
8 min - 2
Turn the duck over and cook for 4 minutes more. Move to a plate to rest, then pour off most of the fat.
4 min - 3
Cook the rice in boiling water for 12 minutes, then drain.
12 min - 4
In the same pan, fry the curry paste for 1 minute. Add the coconut milk, fish sauce and sugar and simmer for 8 minutes.
8 min - 5
Slice the duck. Add it to the sauce with the pineapple and tomatoes and warm through for 3 minutes.
3 min - 6
Stir in the chilli and basil. Serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.