Fragrant Duck and Lychee Red Curry

Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper. Place duck breast skin-side down in a cold skillet and cook over medium heat for 8-10 minutes, until the skin is crispy and golden brown. Flip and cook for another 3-5 minutes, until medium-rare. Remove duck from skillet, let rest for 5 minutes, then slice thinly.

In the same skillet, reduce heat to medium-low. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.

Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a gentle simmer.

Add the fish sauce and palm sugar, stirring until the sugar dissolves. Simmer for 5 minutes, allowing the flavors to meld.

Stir in the lychees and cherry tomatoes. Cook for 2-3 minutes, until heated through.

Gently fold in the sliced duck breast and fresh basil leaves. Serve immediately with steamed jasmine rice.