Red Duck Curry

1. Thinly slice duck breast with the skin on, place in a bowl and season with salt, pepper and a generous spoonful of red curry paste, stir to coat the duck and set aside.
2. Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
3. Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste.
4. Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce to a simmer, cook down for 20 minutes.
5. Serve with a dollop of coconut cream and thinly sliced spring onion.

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