1000ml coconut milk

250g red curry paste

2 tbsp. plum sugar

1 tbsp. caster sugar

1 tbsp. salt

2 tbsp. fish sauce

150g Duck confit

200g pineapple, grill and cut into 2cm pieces

 10 cherry tomatoes

3 kaffir lime leaves, torn

3 Eshallot slices

1/3 cup long red chili

 1 cup Thai basil leaves

For Duck confit

4 skin-on, bone-in duck legs

1 tbsp. salt

1 tbsp. pepper

½ cup olive oil

½ cup chicken stock

2 sprigs lemongrass

4 garlic cloves, crushed


Method Duck confit

1 / Using the tip of a knife, prick duck leg skin all over. Rub with salt, and pepper. Place in a dish, cover, and refrigerate for 2 hours (if you’re in a rush) to 8 hours (for best results). Remove from refrigerator 30 minutes prior to braising.

2 / Preheat oven to 100°c. Wash dry rub off of duck legs and pat dry. Arrange duck, skin side down, in a roasting pan, or large Dutch or French oven. Add garlic, lemongrass, and chicken stock. Cover and cook until fat is rendered, about 2 hours. Turn duck skin side up, cover, and continue to cook until the meat is tender and the bones easily wiggle when pulled, 2 - 2 1/2 hours longer.

3 / Set the roasted duck pieces aside in the fridge to cool. It will keep in the refrigerator for up to 5 days, or can be frozen and then defrosted in the fridge.


1 / In a large pan over a medium heat. Add lime leaves, long red chili and Eshallot, stirring until fragrant. Add red curry paste, stirring until fragrant and the oil emerges. Bring the 250ml coconut milk to rolling boil until a thin layer of oil begins to emerge again Add the rest coconut milk, fish sauce, sugar and salt and bring to simmer. Add the pineapple and cherry tomatoes, simmer until pineapple and cherry tomatoes soft, then taste and adjust the seasoning if necessary.

2 / Remove the pan from the heat, add the Thai basil. Serve with Duck confit and mash sweet potatoes(optional)