Method:

Remove the skin from the duck breast then smear lightly with 1 tbsp each of the Thai red curry paste. Add the oil to a very hot wok and once it's heated ad the duck breasts and fry until nut brown on both sides. Remove from the wok and set aside.

Add the onion, garlic, ginger, mooli and spring onions to the wok and stir fry for about 3 minutes before adding the remainder of the curry paste. Now add the chicken stock, coconut milk, chilli, lime juice, lime leaf, coriander and zedoary. Bring the mixture to a boil, reduce to a low heat then add some Nam Pla and return the duck to the wok.

Cook the duck breasts for eight minutes then remove from the wok and slice. Serve with rice and stir-fried recipes — making sure you spoon the sauce from the wok over the sliced duck breasts and sprinkle the coriander leaves over the top.