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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 Method

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

Method
 

  1. Score your duck on skin side or flesh side (I did both).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Add coconut milk and bring to boil, then add pineapple, cherry tomatoes, and eggplants.
  7. 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.
  8. Add basil, kaffir lime leaves and stir together for several seconds and turn off heat.
  9. Slice duck into 1/3 inch pieces .
  10. Plate curry vegetables and top with duck slices then garnish with red chili’s and serve with rice (optional).