HOW TO:

To serve

Jasmine rice

Coriander leaves

Lime wedges

Red chilli slices

Toasted coconut flakes

Season the breast fillets with salt and freshly ground pepper on both sides and score the skin.

Place the duck breast fillets skin side down into a frying pan on a low heat and allow the duck fat to render out and the skin to crisp and brown.  This will take about 15 minutes. Then turn them over and cook for about 5 to 7 minutes or until your preferred doneness. Spoon the duck fat into a container and retain in the refrigerator (for roasting potatoes later)

Transfer to a warm plate and leave to rest.

Meantime to make the broth, spoon 2 tbsp duck fat in the saucepan.

Sauté garlic, chilli and ginger for about 1 minute, keep moving it around.

Stir in the Thai red curry paste and cook briefly.

Add the passata and cook for about 8-10 minutes.

Stir in the fish sauce, sugar, chicken stock, coconut milk, lime leaves and simmer over a medium heat for 3 to 4 minutes.

Add the cherry tomatoes and pineapple pieces. Cook for 3 minutes.

Add lime juice and check the seasoning, adding fish sauce, lime juice and/or sugar to suit your tastes.

Slice the duck breasts at an angle.

To serve, spoon jasmine rice onto plates, spoon over the curry sauce and arrange the sliced duck on top.

Garnish with lime wedges, coriander leaves, red chilli slices and coconut flakes.