Whole Chinese roasted duckAsk the shop to keep it whole, uncut1
Water (for duck bone stock)Just enough to cover the duck bones~4-5 cupsest.
Coconut milk~2 cansest.
Red curry paste~3-4 tbspest.
Shrimp pasteOptional, boosts umami if curry paste has no shrimp paste~1 tspest.
Palm sugar~2 tbspest.
Fish sauceAdd in two stages, adjust to taste at the end~2-3 tbspest.
Fresh pineappleCut into small bite-sized cubes; fresh preferred over canned~2 cupsest.
Cherry or grape tomatoesPierce with a paring knife to prevent bursting~1½ cupsest.
Thai basilAdd off heat to avoid wilting and turning black
~½ cupest.
Jasmine riceFor serving~3-4 cupsest.
Steps
1
Debone the whole roasted duck: cut the skin between the legs and breasts, pop the thigh joint open to separate the legs, then remove the meat. For the breasts, cut along the side of the keel bone and peel off the meat; save one breast whole for garnish and cube the other. Don't forget the tender 'oyster' meat near the backbone.
2
Place all the duck bones (breaking large bones in half if needed) and wings into a pot, cover with water, and simmer for 30–45 minutes to make a flavorful duck stock. Strain out the bones when done.
3
Cut the duck meat into bite-sized pieces; slice the breast meat neatly for presentation and cube the leg meat more rustically.
4
Cut fresh pineapple into small cubes and pierce cherry/grape tomatoes with a knife to prevent them from bursting when heated.
5
Bring a portion of the coconut milk to a boil, add the red curry paste (with a bit of shrimp paste if desired) and stir until it thickens and the coconut oil separates.
6
Add the remaining coconut milk and duck stock, season with palm sugar and some fish sauce, then bring to a boil until the sugar dissolves.
7
Add the pineapple and duck meat, letting the curry simmer for 3–4 minutes so the pineapple releases its juices and the duck absorbs the curry flavor.
8
Turn off the heat, taste the curry, and adjust with a little more fish sauce as needed.
9
Stir in the pierced tomatoes and Thai basil off the heat, letting the residual warmth heat them through without bursting the tomatoes or wilting the basil.
10
Ladle into a wide shallow bowl, top with the reserved sliced duck breast and drumstick for garnish, brush a little curry sauce over the duck for shine, and serve with jasmine rice.
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