Serves 4

1/2 boneless duck breast

1. Cut the grapes in half and remove the seeds. Cut the cherry tomatoes in half.
2. With a fork make holes in the duck. Spread the dark soy sauce and salt on it and place it in the oven at 150 degrees celsius. Cook for 12 minutes and remove.
3. Cut the duck into bite-size pieces.
4. Heat the oil in a pan or wok. Add the curry paste and the lime leaves and stir fry over low heat until fragrant (about 15 seconds.)
5. Add the duck pieces and saute about 10 seconds. Add the pineapple, grapes, and tomatoes and stir fry briefly.
6. Add the basil leaves and red chili pieces and saute another 10 seconds.
7. Add the coconut cream, reduce the heat and let cook another 20 seconds.
8.Add the fish sauce and sugar and cook for another 20 seconds, stirring. Garnish with deep fried red hot chilies, and serve warm with steamed rice.