If you're the one who always orders the duck curry at your local Thai restaurant, then prepare for astonishment. Ready? Well, now you can make a deliciously rich, red and robust duck curry yourself, at your place, in just 45 minutes – thanks to our delicious duck confit. All that velvety and succulent flavour is yours for the relishing. Rejoice!
Heat a frypan over medium-high heat, add duck, skin-side down, and cook for 4–5 minutes or until golden brown. Remove from pan, leaving the duck fat in the pan.
Peel and cut onion into wedges. Return frypan to medium heat, add onion and cook for 3–4 minutes or until starting to soften. Add curry paste and cook for 30 seconds or until fragrant. Add coconut milk, stock cube and 375ml (1½ cups) water and bring to a simmer.
Cut potato into 3cm pieces. Add to curry along with duck and cook, stirring occasionally, for 25–30 minutes or until potato is tender, duck is warmed through and curry has reduced slightly. While curry is cooking, continue with step 4.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
Drain pineapple. Trim snow peas. Add pineapple, snow peas, fish sauce and sugar to curry and simmer for a further 2 minutes or until snow peas are cooked. Season curry to taste with salt and pepper.
Cut lime into wedges. Divide rice and curry between bowls and serve with lime wedges.