Gaeng Phed Ped Yang | Red Curry with duck

Gaeng Phed Ped Yang (4 persons)

400 grams (1 lb) of Roasted Duck breast

80-100 grams (3 oz) of Red curry paste

1l (34 oz) Coconut milk

1 Tbsp Palm sugar

1 Tbsp Fish sauce

1 Tbsp Duck fat

1 cup of diced pineapple 1x1/2 " size

1/2 cup of Pea eggplants

8-10 Cherry tomatoes

5-6 Kaffir lime leaves

1/2 red bell pepper / paprika, sliced

1/2 cup of Sweet basil

Pan fry the duck in oil until it has nice color. Put in pre-heated oven at 150c (300 Fahrenheit) until the core temperature of the duck reaches 70c (158 Fahrenheit). Take out and let rest for 10 minutes prior to slicing.