Thai Green Curry With Duck - cooking recipe

Ingredients

12 ounces boneless duck breasts, skin removed
2 teaspoons canola oil
1 lb eggplant, diced
2 red peppers, cut into 1-inch pieces
1 cup light coconut milk
1 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon green curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 cup sliced fresh basil

Preparation

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