Panang Duck Curry with Baby Bok Choy

Steps

1. Cook rice Bring a half full kettle to the boil. Combine rice, boiling water measure, Thai basil and a pinch of salt in a pot, bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Cook duck Trim duck breasts of overhanging fat. Score skin at 1cm intervals. Pat dry and season. Heat a dry fry-pan on medium-high heat. Cook duck, skin side down, for about 8 minutes, until fat has rendered and skin is golden. Flip, reduce heat to low-medium and cook for 4–5 minutes, until medium. Rest, covered, before slicing thinly.
3. Prep vegetables While duck cooks, thinly slice onion, quarter baby bok choy and peel carrot into ribbons.
4. Cook curry Wipe duck pan clean and return to medium heat with a drizzle of oil. Cook onion for 1-2 minutes until soft, add panang curry paste and cook for 30 seconds until fragrant. Add coconut milk and bring to a simmer. Simmer for about 2 minutes until thick.
5. Finish curry Add fish sauce and bok choy, cook for 1 minute, until tender. Remove from heat and season to taste. Stir through any duck resting juices.
6. Serve rice with curry sauce. Top with duck slices and garnish with carrot ribbons and Thai basil.