Duck red curry

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4 filleted duck breasts with skin, washed and dried with paper

1 smalled pineapple, prepared and chopped into chunks

1 small eggplant / aubergine, cut into chunks

2 cups broccoli florets

400ml coconut milk

4 tbsp Thai red curry paste

2 tsp salt

1 tsp fish sauce

2 tbsp chopped chilies

2 tbsp oil

1 cup water

2 green / spring onions, chopped

(serves 4)

Rub the salt onto the duck breasts.

In a large frying pan, heat 1 tbsp oil on high heat and fry the duck breasts for about 5-7 minutes on each side, until the outside is browned. Drain off any fat that may collect at the bottom from time to time. Set the duck breast aside on a cutting board to cool for a few minutes.

In a small pan, boil 1 cup water and cook the broccoli for about 2 minutes. Drain and set aside.

Cut the duck breasts into neat slices. They will most probably still be pink in the middle but that is fine.

In the meantime, heat 1 tbsp oil in the pan and fry the garlic gently for a minute but do not burn. Add the curry paste and cook on medium heat for 1 minute. Add the pineapple and eggplant chunks and fry for 2 minutes. Add the duck breast and stir fry until cooked through. Add the coconut milk, chopped chilies and broccoli and bring back to boil. Cover, turn down the heat and simmer for 5 minutes. Sprinkle the chopped green / spring onion over the top and serve with steamed Thai fragrant rice.

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