Thai Duck Red Curry

1. Marinate duck with salt and pepper 4 to 6 hours before.
    
2. Sear the duck breast, skin side down until crispy (about 3 minutes). Then turn meat around and sear for 2 minutes.
    
3. Set aside and slice thinly when cool enough to handle.
    
4. Meanwhile, set a pan on high fire. Add some oil then add shallot. 
    
5. Sauté the red curry paste lightly then add the sliced duck breast for a minute. 
    
6. Add chicken stock, coconut cream and fish sauce.
    
7. Let it boil for 3 minutes, add in coconut sugar, kaffir lime leaves and sweet basil. 
    
8. Let it boil for another 8 minutes then add tomatoes and lychees.
    
9. Let it simmer for another 5 minutes.
    

Recipe by Chef Jeremy Choo & La Galerie De Dietrich