2 to 4
Easy
15 minutes
20 minutes
Preheat the oven to 190°C.
Score the skin of the duck breasts, then brown them, skin side down, in a non-stick pan over moderate heat.
Remove with a slotted spoon and place on a baking sheet lined with non-stick baking paper.
Season with salt and smear the curry paste over the meaty side. Roast, skin side up, at 190°C for 10 minutes, or until just cooked, rosy-rare and moist.
To make the sauce: Fry the curry paste in a little of the coconut cream, then add the remaining ingredients and simmer together for about 5 minutes, until lightly thickened. Taste to check the sweet-sour balance, adding more sugar, lime juice or fish sauce if necessary.
To cook the rice: Cook 280g jasmine rice in the remaining coconut cream plus enough water to make up 375ml (1½ cups).
Serve whole or halved duck steaks with sauce, coconut rice and steamed greens.
