Thai Red Duck Curry with Crispy Duck Breast

While the duck rests, heat the reserved duck fat in a deep skillet over medium heat. Add the Thai red curry paste, garlic, and ginger. Cook for 4 to 5 minutes, stirring often, until the paste darkens slightly and smells fragrant.

Add the chicken stock and stir to loosen the curry paste from the pan. Simmer rapidly for 2 to 3 minutes, until the liquid reduces by about half.

Stir in the coconut milk, crushed makrut lime leaves, sugar, and fish sauce. Reduce the heat to medium and simmer gently for 2 minutes.

Add the green beans and simmer for about 3 minutes, until just tender. Add the lychees or pineapple and simmer for 1 minute more. Taste and adjust with a little extra fish sauce if needed.

Spoon some curry sauce into a wide serving bowl or deep platter. Slice the rested duck breasts just under 1/4 inch (5 mm) thick and arrange them over the sauce, keeping the crispy skin facing up.

Spoon the remaining curry sauce, beans, and fruit around the duck rather than over the skin. Garnish with Thai basil, cilantro, sliced red chili, and lime wedges. Serve immediately with jasmine rice.