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Red Curry with Roast Duck

One of the most amazing dishes I learned to make! I didn't like duck before I had this. Give it a try!
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Ingredients
  

  • 100 grams roast duck breast sliced
  • 1 teaspoon BBQ color
  • 1/2 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon seasoning sauce
  • 1/2 teaspoon sugar
  • 4 shakes of 5-spice powder
  • 1/4 to 1/2 teaspoon sesame oil
  • 1-2 tablespoons of red curry paste made fresh, if possible
  • 1 Thai eggplant cut into 6 wedges
  • 1 bunch of pea eggplants remove from stem
  • 5-8 pieces of pineapple chunks
  • 3 cherry tomatoes slice in half
  • 1-2 kaffir lime leaves stem removed and torn in fourths
  • 5-10 Thai sweet basil leaves
  • 1 red spur chili for garnish
  • 1/2 cup coconut cream
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon palm sugar
  • 1 tablespoon fish sauce

Instructions
 

  • Score your duck on skin side or flesh side (I did both).
  • Mix together the next 7 ingredients (BBQ color, oyster sauce, light soy sauce, seasoning sauce, sugar, 5-spice powder and sesame oil) and pour onto duck and massage it into the skin and flesh. Let marinate for 30 minutes in the refrigerate.
  • In the meantime, place eggplant in salted water to remove bitterness and so they don’t get dark while you prepare your other vegetables and herbs.
  • Put duck on broiler pan and roast in a preheated 400 degree oven until top of skin is crispy and meat cooked to medium (unless you want it more done), about 20 minutes. Remove and let rest for 5-10 minutes.
  • Heat oil in wok and add 1-2 tablespoons of the fresh red curry paste and stir until fragrant. Then add coconut cream and stir until combined and fat separates (oil comes to the top/sides).
  • Add coconut milk and bring to boil, then add pineapple, cherry tomatoes, and eggplants.
  • Season with the fish sauce and palm sugar (can use regular if you don’t have palm), make sure the sugar dissolves well, and bring to a boil on medium heat. Check your sauce to see if you want to adjust the taste at all.
  • Add basil, kaffir lime leaves and stir together for several seconds and turn off heat.
  • Slice duck into 1/3 inch pieces .
  • Plate curry vegetables and top with duck slices then garnish with red chili’s and serve with rice (optional).