Method

1. Brush oil over duck breast and season. Heat a non-stick frying pan over a medium-high heat. When hot add duck breast, skin-side down. Cook for 3 minutes or until skin is golden and crisp.
2. Turn and cook for 3 minutes or until just cooked through. Transfer to a plate. Thickly slice.
3. Heat remaining oil in pan over medium heat. Add onion and cook for 4 minutes or until softened.
4. Add Passage to Asia Red Thai Curry Simmer Sauce, coconut milk, pineapple and tomatoes. Stir until combined. Bring to the boil and simmer for 5 minutes.
5. Add duck and simmer for 10 minutes or until duck is cooked through and sauce thickens.
6. Spoon rice into serving bowls. Top with curry and serve with basil leaves, mint leaves and chili pepper.

What You'll Need

• 1 tablespoon vegetable oil
• 370g fresh duck breast fillets
• 1 red onion, cut into thin wedges
• 200g Passage to Asia Red Thai curry simmer sauce
• 400ml can coconut milk
• 115g tinned pineapple slices in juice, drained, quartered
• 250g punnet cherry tomatoes
• 1 bunch Thai basil leaves
• Steamed jasmine rice, to serve
• Mint leaves, to serve
• Sliced long red chili pepper, to serve