Thai Duck Curry with Pineapple

1. Cook the Duck:
   • Heat a pan over medium heat and cook the duck slices (without oil) skin side down until the fat renders and the skin becomes crispy, about 5-6 minutes. Flip the duck and cook for another 2-3 minutes. Remove and set aside. Leave about 1-2 tablespoons of duck fat in the pan for added flavour.
2. Make the Curry:
   • In the same pan, fry the Thai Curry Paste for about 1 minute until fragrant.
   • Add half of the coconut milk and bring it to a simmer, stirring constantly for around a minute. Then add the rest of the coconut milk.
   • Stir in the fish sauce and palm sugar.
3. Add the Duck & Pineapple:
   • Add the duck slices, along with the pineapple chunks and any additional vegetables.
   • Let the curry simmer gently for 7-10 minutes until the vegetables are tender and the duck is fully cooked.
4. Adjust the Seasoning:
   • Taste the curry and adjust seasoning by adding more fish sauce, for saltiness or sugar, for sweetness, as needed. If it’s too thick, thin it out with a little water.

Tips:

• Control the Heat: Adjust the spiciness by adding a few sliced red chillies. You can also use less curry paste if you prefer a less spicy dish.