1. Cut the grapes in half and remove the seeds. Cut the cherry tomatoes
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
7. Add the coconut cream, reduce the heat and let cook another 20
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.