Tender duck & pineapple red curry

This slow- cooked curry improves if made up to two days ahead, without the pineapple. Simply add the pineapple and reheat just before serving.

Serves 6 Prep 20 mins Cook 2 hrs

6 duck legs

2 tbsp light brown soft sugar

4 tbsp red Thai curry paste

400ml can coconut milk

2 tbsp fish sauce

6 kaffir lime leaves

1 small pineapple, peeled, cored and

cut into chunks

1 red chilli, deseeded and finely sliced,

to serve (optional)

Thai basil leaves, to serve (optional)

1 Heat the oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer, then stir in the fish sauce and lime leaves.

2 Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is tender. Lift the duck into a serving dish and skim off the fat from the sauce. The curry can be made up to two days ahead and left in the fridge, which will make it easier to remove the fat. Put the pan back on the heat, add the pineapple and simmer for 2 mins. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice, if you like. PER SERVING 659 kcals, fat 49g, saturates 20g, carbs 20g, sugars 18g, fibre 2g, protein 38g, salt 2.3g