Thai Red Duck Curry with Pineapple

Halve the tomatoes and grapes. Cut the pineapple into bite-sized chunks.

Using a sharp knife, score the skin of the duck breast with diagonal lines then rub it with sea salt flakes.

Place the duck skin side down in a cold non-stick pan set over a medium heat. Cook it for 6 mins then drain the fat that’s been released, flip the breast over and fry the other side for 4 mins. Sear the other edges of the breast for about a minute each until sealed. When it’s done, it will feel soft but spring back slightly when pressed. Transfer the duck to a plate and set aside to rest. If you prefer your duck less pink, continue cooking it for longer in the pan or finish it off in an oven at 180°C for 5 mins.

While the duck cooks, wash your rice three times until the water runs clear. Drain, then transfer to a large saucepan and add water until it reaches just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low and cover with a lid for 12 mins.

For the curry, heat a generous glug of vegetable oil in a wok set over a medium heat. Add the curry paste and fry it off for 2 mins; if it’s too dry, add a tbsp or two of water.

Add a ladle of the coconut milk and mix well to combine, then add the remaining coconut milk. Bring to a boil then add fish sauce, lime leaves and palm sugar. If your palm sugar is in large pieces, bash it in a pestle and mortar first.

Turn the heat down to low-medium and add the tomatoes, pineapple and grapes. Bring to a gentle bubble and leave to simmer for 10 mins, then stir through the Thai basil and remove from the heat.

Slice the duck into 1cm thick pieces and set aside.

Divide the rice between bowls, ladle over the curry and top with the duck.