Made with already roasted duck, this curry is full of flavour and ready in mere minutes. Plan ahead and roast the duck beforehand to get a head-start on dinner; it can even be done a day or two before.
As an alternative, you could use pan-seared duck breasts. Simply heat a large frying pan over medium high heat and, once hot, sear four to five duck breasts skin-side down till well browned and crispy, about 10 minutes. Turn and cook a further 4 to 5 minutes. Remove from the heat and cover with foil while you prepare the other curry ingredients. Once ready to add to the curry in step 2, slice the duck and add to the coconut-curry mixture.