Red Duck Curry

Heat a medium ovenproof frying pan over a medium heat. Pat the duck breasts dry with paper towel, lightly score the skin in a criss-cross pattern and lightly season the skin with salt. Place in the hot frying pan skin side down for 3-4 minutes or until the skin is golden (you won’t need any oil). Turn and cook for a further 1 minute and then transfer the frying pan to the oven and cook for a further 8 minutes. Transfer the duck to a plate and rest for at least 5 minutes. Cut into 5 mm thick slices.

Meanwhile, place the Jasmine rice and the water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

While the rice is cooking, heat a second medium saucepan over a medium-high heat. Add the red curry paste and cook for 30 seconds, stirring, until fragrant. Add half of the coconut milk and stir until well combined. Cook for about 5 minutes. Add the fish sauce, cherry tomatoes, greens beans and remaining coconut milk. Bring to the boil and then reduce the heat to medium-low. Simmer for 2-3 minutes and then add the sliced duck. Stir through the basil leaves and the juice of half of the lime wedges.