• 4 duck breasts, fat scored
  • 160ml coconut cream
  • 400ml coconut milk
  • 2 red peppers, sliced
  • 5cm piece cinnamon stick
  • 1 star anise
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or soft brown sugar
  • ½ lime, juiced, plus wedges to serve
  • a small bunch Thai basil, torn
  • to serve jasmine rice


  • 2 shallots, roughly chopped
  • 2 thumb-sized pieces ginger
  • 6 cloves garlic, roughly chopped
  • 2 stalks lemongrass, woody layer removed and finely chopped
  • 1 tbsp dried chilli flakes
  • 1 bird's-eye chilli, roughly chopped
  • 1 tbsp shrimp paste
  • 4 lime leaves, shredded
  • 2 tbsp roasted peanuts, finely chopped
  • ½ tsp sea salt


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put all of the curry paste ingredients in a food processor with 1-2 tbsp of water and blend until smooth.

  • STEP 2

    Season the duck breasts and put skin-side down in a cold frying pan then cook for 10 minutes until the skin of the duck is golden and crisp, and some of the fat has rendered out. (Save this for roasting potatoes.) Transfer to the oven for 15 minutes, remove and rest for 10 minutes, then slice thinly.

  • STEP 3

    Heat the coconut cream in a wok until it looks like it has split. Add the curry paste and cook for 4-5 minutes. Pour in the coconut milk with 200ml water and add the red peppers, cinnamon stick and star anise, and simmer gently for 15 minutes. Season with fish sauce, palm sugar and lime juice, and stir in the sliced duck breast.

  • STEP 4

    Cool and transfer to freezer bags. Freeze for up to 3 months.

  • STEP 5

    To serve, defrost in the fridge overnight then heat gently until piping hot. Serve with fresh Thai basil, lime wedges and jasmine rice.


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