Thai Red Duck Curry

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).

Step 2: Sprinkle half the salt and pepper over the flesh side of the duck. Turn the breasts over. Use a sharp knife to make 5 or 6 diagonal scores in the skin without piercing the flesh or cutting all the way to the edges. Pat the skin dry with paper towels, then sprinkle the remaining salt and pepper over it.

Step 3: Leave the stove off. Place the duck skin side down in an oven-proof pan while the pan is still cold; no oil is needed. Put another pan on top to lightly weigh down the duck and keep the skin flat.

Step 4: Turn the stove to medium-low and cook for 10 minutes, or until the skin is golden and crispy. The fat will render from the skin and the duck will cook in its own fat.

Step 5: Pour 2 to 3 tablespoons of duck fat into the pan you will use to make the curry sauce.

Step 6: Once the skin is crispy, turn the duck and cook the flesh side for 1 minute. Transfer the pan to the oven and cook for 8 minutes, or until the internal temperature reaches 60°C/140°F for medium.

Step 7: Transfer the duck to a rack or plate and rest for 5 minutes while you finish the curry.

Step 8: Heat the reserved duck fat in a deep skillet over medium heat. Add the curry paste, garlic and ginger and cook for 4 to 5 minutes. The mixture will dry out and darken in colour as it cooks.

Step 9: Add the chicken stock and stir. Simmer rapidly until reduced by half, about 2 to 3 minutes. Stir in the coconut milk, hand-crushed lime leaves, sugar and fish sauce. Simmer gently over medium heat for 2 minutes.

Step 10: Add the green beans and simmer for 3 minutes, until just cooked. Add either the lychees or pineapple and simmer for 1 minute. Taste and add a little more fish sauce if the curry needs salt.

Step 11: Spoon enough sauce to cover the base of a large, deep platter or wide bowl.

Step 12: Slice the duck breast just under 5 mm (0.2 inches) thick. Arrange the slices on the sauce, fanning them out slightly to show the pink flesh.

Step 13: Spoon the remaining sauce and fruit around the duck, keeping the sauce off the duck skin.

Step 14: Garnish with Thai basil leaves, coriander, chilli and lime wedges.

Step 15: Serve with jasmine rice.