Instructions

1. To make the paste, add all of the ingredients to a small blender or pestle and mortar. Blend or pound until a very smooth paste has formed, thinning with a little water if required.
2. For the curry, peel the lychees and remove the stones. Chop the red pepper and spring onions into a chunky dice. Heat the oil in a large frying pan and add the spring onions, red pepper and the curry paste. Cook out for 3-4 minutes until the vegetables are softened. Add the lychees and the coconut milk and cook out for a further 5 minutes until the curry has thickened and come together.
3. While the curry simmers, cook the duck. Place the breasts skin-side down in a cold, dry frying pan and bring up to a medium heat slowly. Cook for 4-5 minutes, until the fat has rendered and the skin is crisp and deeply golden. Turn and cook for 2 to 3 minutes on the meat side, until the meat is still pink in the middle. Rest, covered, for at least 5 minutes before slicing.
4. To serve, add fish sauce and fresh lime juice to the curry sauce to taste. Spoon into bowls and top with the teal breasts and fresh coriander. Serve immediately with plenty of steamed jasmine or brown rice.

Thank you to Masterchef 2017 finalist Lorna Robertson for creating this recipe for us (originally using teal, and since adapted for wigeon and mallard).