French bean & duck Thai curry

Ingredients

• 3  duck breasts 
• 6 tbsp thai curry paste green
• 1 tbsp brown sugar light
• 400 ml coconut milk canned
• 2 tbsp fish sauce 
• 2  juice of lime 
• 6  kaffir lime leaves shredded whole finely
• 200 g bean french trimmed
• 2 handfuls beansprouts 
• 1 handful coriander leaves 
• 1  chilli red deseeded sliced

Equipment

• frying pan

Directions

1. Place a saut pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle.
2. Pour all but 2 tbsp of the fat from the pan.
3. While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too.
4. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender.
5. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
6. Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.