Thai Red Duck Curry with Baby Corn & Water Chestnuts

Preheat the oven to 180C.

Bring two saucepans of water to the boil. Add salt to one and stock to the other. Stir until the stock is dissolved.

Halve the water chestnuts and juice the lime, reserving the correct amount.

Trim the ends from the green beans.

Julienne the red capsicum.

Finely chop the red onion, garlic and lemongrass.

Chop the baby corn into pieces.

Season the duck breasts well with salt and pepper on both sides.

Heat half the olive oil in an oven proof frying pan over high heat.

Add the duck breasts and cook skin side down until crisp and golden (3-4 minutes).

Add the rice to the boiling salted water (11mins).

Turn the duck breast over and cook for a further 2-3mins.

Heat the remaining oil in a large wok (or large deep frying pan) over high heat.

Transfer the duck breast pan to the oven and allow to roast until cooked to your liking (5-6 mins for pink; 10-12 for well done)

Add the red onion, garlic, lemongrass and lime leaves to the wok. Cook until fragrant and the onions are translucent.

Add the curry paste and the correct amount of stock to the wok, stir the curry paste into the stock until dissolved.

Gradually stir through the coconut milk making sure it is well combined.

Add the green beans, water chestnuts and baby corn.

Add the capsicum, straw mushrooms and bamboo shoots.

Stir the thai fish sauce and lime dressing through the curry, then lower the heat to a simmer.

Remove the duck breast from the oven, and allow to rest.

Drain the rice and distribute among serving plates.

Distribute the curry among serving dishes.

Slice the duck into thick slices and serve atop the curry.

Garnish with coriander and serve.