DUCK CURRY WITH PINEAPPLE
1kg Chinese-style red roasted duck (roast chicken could replace the duck)
1-2 tbsp rice bran oil
2-3 tbsp red curry paste
400g can coconut cream
2 tbsp each: brown sugar, lemon juice
6 slices pineapple, fresh or canned
Discard the bones from the duck and shred the meat. Heat the oil in a heavy frying pan. Add the onion. Saute until tender. Stir in the curry paste and half of the coconut cream. Bring to the boil, whisking continuously. Add the brown sugar, lemon juice and remaining coconut cream and simmer for ten minutes. Add the meat. Simmer gently to warm through. Meanwhile, pat the pineapple dry. Grill or pan-fry on a ridge frying pan until warm and lines have been burnt into the pineapple. Serve with the curry. Great garnished with coriander.