Method:

1. To prepare the duck, place pieces skin side down in a cold, large non-stick fry pan. Gently increase the heat to medium to render the fat. Drain fat and reserve in a heatproof bowl. Duck can be turned to ensure all sides are caramelised, remove breast meat first, meat with bones can have an additional 3-5minutes. Duck will be cooked again in curry sauce, so if not cooked through, this is okay – the main purpose is to render and remove fat and seal all sides. Remove from heat and set aside.
2. To prepare the curry base, place paste in a large non-stick fry pan and simmer whilst stirring for up to 10minutes or until fragrant and caramelised. Deglaze with chicken stock and simmer over low for additional 5-10minutes.
3. While curry sauce is simmering, heat the rendered duck fat to medium in a small fry pan and fry the lotus slices until golden in colour. Strain well and season with salt, lotus chips with crisp further on cooling. Set aside for garnish.
4. Return duck pieces to curry sauce along with onion and coconut cream. Simmer for up 10minutes or until duck is cooked through – you can inspect a thicker piece with a bone in but slicing open if you’re uncertain.
5. Place half the pineapple, half the tomatoes and half the lychees to the curry and stir through. Heat for a further 2-5minutes.
6. Serve duck curry in a large share bowl, garnish with remaining fruit, herbs and lotus chips.

Health Notes:

• Gluten free
• Grain free – substitute rice for quinoa or cauliflower rice or mashed potato
• Refined sugar free
• Dairy free