Make this the night before then finish off half an hour before you want to eat it. Also works well with chicken.
1 free range duck
400ml can coconut milk
400ml chicken stock
2 tbsp Thai red or green curry paste
1 lemongrass stalk, bruised
4 lime leaves, shredded
2 aubergines, cubed
150g sugar snap peas, halved lengthways
½ tsp soft brown sugar
Grated zest and juice of 2 limes
chopped red chilli and good handful fresh basil leaves
jasmine rice, to serve
Place the duck in a large pan and add the coconut milk, stock, curry paste, lemongrass and lime leaves. Bring to the boil, cover and simmer for an hour then leave to cool and chill overnight.
Scoop the solidified fat off the surface of the broth and discard. Lift out the duck, strip the meat off the bones and tear or cut into big chunks. Discard the skin and bones.
Gently reheat the broth adding the duck and aubergine and cook for about 15 - 20 minutes until the aubergine is tender. Add the sugarsnaps, beansprouts, sugar and lime for the last minute. Serve with plain rice and beer.