Red duck curry with pineapple and jasmine rice

Ingredients

For 1 serving

• Duck breast130 g
• Red curry paste1 tablespoon
• Coconut milk70 ml
• Pineapple80 g
• Cherry tomatoes80 g
• Fish sauce1 teaspoon
• Basil4 g
• Jasmine rice60 g
• Saltto taste

Contains: shellfish, fish,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile score the skin of the duck breast in a diamond pattern without cutting into the meat. Put it skin side down in a cold frying pan, turn the heat to medium and cook for 6 minutes, until the skin is golden and crisp and has rendered its fat.
3. Pour off most of the fat, turn the breast and cook for 3 minutes on the other side, until pink in the centre; let it rest for 5 minutes on a board and slice it.
4. Meanwhile dice the pineapple and halve the cherry tomatoes.
5. In the same pan fry the red curry paste for 1 minute over medium heat, until fragrant; add the coconut milk, a scant half glass of water, the pineapple and tomatoes and simmer for 5 minutes, until the tomatoes soften.
6. Add the duck, season with the fish sauce, stir in the basil off the heat and serve with the rice.