This is my take on “Gang-ped-ped-yang”. It brings back my precious memories,when I developed this recipe.This poultry was quite expensive in Thailand then and it was such a real treat in my family household .The earthy taste of duck goes extremely well with the freshness of pineapple and a homemade curry paste. 

Serve:2

Ingredients :

2.                            Duck breast -skin on

1.                            Pinch of salt 

1.                            Pinch  of pepper

1/2tbs.                   Coconut oil

3-4.                        Cherry plum tomato 

1tbs.                      Fish sauce

1tsp.                      Sugar

1/2tsp.                   Honey

300ml                   Coconut milk

150grams             Pineapple -chunky cut

20.                         Basil leaves 

Ingredients for curry paste:

1/2.                       Red onion-roughly chopped

1/2.                       Red chilli-roughly chopped
1thumbsize.       Ginger-peeled and roughly chopped 

5 stalks.               Coriander 

1piece.                 Lemon peel

1tsp.                     Lemon grass purée

1/2tsp.                 Ground nutmeg

1/2tsp.                 Ground cumin

1/2tsp.                 Ground black pepper

1/2tsp.                  Shrimp paste

1/2tsp.                  Salt

Methods:

– Put the red onion, red chilli,ginger,coriander,lemon peel ,lemon grass purée, ground nutmeg, ground cumin,ground black pepper , shrimp paste and salt in the electric blender ( or use a handheld blender) and blend all the ingredients well until they turn into paste.

– Pre heat the oven at 200 Celsius for 5-10 minutes.

– Use the kitchen towel to dry the duck skin. Seasons the Duck Breasts with salt and pepper. 

– Put the coconut oil in the pan then fry the duck breasts (skin side down)for approximately 4 minutes or until the skin nicely golden and crisp. Transfer the duck breasts and tomatoes on the baking tray and roast them in the oven for 25-30 minutes.

– In the same pan which you just cooked the duck breasts, put 2-3 tablespoon of curry paste and gently fry the paste. 

-Add coconut milk, pineapple, fish sauce,sugar,honey. Gently simmer for 20 minutes. Then add the basil leaves. 

– Put the pineapple curry in the bowl then assemble duck breast and cherry plum tomatoes on the top. Serve this lovely curry with the steamed Thai Jasmine rice. Beautifully delishhhh.

Tips:Add the left over juice from the roast duck tin in the curry for an extra intense flavour.
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