1. Cut duck breast crosswise into ¼-inch thick strips. 2. Heat oil in a Dutch oven over high heat until shimmering but not smoking. 3. Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate. 4. To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice. 5. Bring to a boil, stirring. 6. Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender. 7. Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute. 8. Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
