01 -
Thaw duck breasts completely if frozen. Pat them very dry with paper towels to ensure proper browning.
02 -
With a sharp knife, score the skin of each duck breast in diagonal or crosshatch lines, slicing just through the fat layer but not into the meat. Season both sides generously with salt and black pepper.
03 -
Place duck breasts skin-side down in a cold, heavy-bottomed oven-safe skillet. Set heat to medium and cook uncovered for about 8 minutes until the skin is crisp and golden brown. Gently press with a spatula for even contact.
04 -
After skin is crisp, pour off excess fat, leaving a thin coating in the pan. Flip the duck breasts and sear the flesh side for 5–7 minutes or until cooked to desired doneness (57°C for medium-rare, 60°C for medium, 74°C for well-done). Transfer duck to a warmed plate and rest in a low oven.
05 -
Retain 2 tablespoons duck fat in the skillet. Over medium heat, sauté minced garlic and ginger for 30 seconds until fragrant. Add the Thai red curry paste and cook for 2 minutes, stirring, until the paste deepens in color.
06 -
Add fish sauce and sugar to the pan. Cook for 1 minute until sugar is dissolved. Pour in chicken broth, coconut milk, and kefir lime leaves (if using). Bring to a simmer and cook for 5 minutes, stirring well to integrate.
07 -
Add cherry tomatoes and quartered pineapple. Simmer an additional 5 minutes until fruit is softened but not broken down. If sauce thickens too much, incorporate a splash of chicken broth to adjust consistency.
08 -
Taste and adjust seasoning with additional salt, pepper, fish sauce, or sugar as needed to balance flavors.
09 -
Spoon hot jasmine rice into serving bowls. Slice rested duck breasts and arrange over rice. Ladle curry sauce and fruit alongside. Garnish with Thai basil, chopped cilantro, Thai chiles, lime wedges, and crispy fried shallots.